Cabot Vermont Sharp Cheddar is already remarkably clean with just milk, cultures, salt, and enzymes—no seed oils or artificial additives. DIY allows using certified organic milk, specific heirloom cultures, and premium salt while avoiding any processing aids.
Based on: Vermont Seriously Sharp Cheddar Cheese
· Makes approximately 35-40 servings (2.5 lb wheel)
· Serving: 28g (1 oz slice)
Why This Recipe is Seed Oil Free
Commercial Vermont Seriously Sharp Cheddar Cheese from Cabot Creamery often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Vermont Seriously Sharp Cheddar Cheese may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic whole milk
3.8 liters (1 gallon) · Organic Valley Organic Whole Milk or local organic dairy
Primary base providing proteins, fats, and minerals that concentrate during cheese-making
Mesophilic cheese culture
1/4 teaspoon (1g) · Cultures for Health MM100 Mesophilic Culture
Converts lactose to lactic acid, developing flavor and texture while lowering pH for proper curd formation
Coagulates milk proteins into curds by cleaving casein, essential for cheese structure
Celtic sea salt
2 tablespoons (30g) plus extra for aging · Selina Naturally Celtic Sea Salt Fine Ground
Draws moisture from curds, inhibits harmful bacteria, develops flavor complexity during aging
Calcium chloride solution
1/4 teaspoon diluted in 2 tablespoons water · Cultures for Health Calcium Chloride
Restores calcium lost during pasteurization, ensuring firm curd formation and proper texture
Instructions
Step 1. Heat 1 gallon (3.8L) organic whole milk in a heavy-bottomed stainless steel pot to exactly 86°F (30°C), stirring gently with a stainless steel spoon. Use a reliable thermometer—temperature precision is critical for proper culture activity. If using store-bought pasteurized milk, add calcium chloride solution now and stir for 30 seconds to distribute evenly.
Step 2. Sprinkle 1/4 teaspoon mesophilic culture over the milk surface and let sit undisturbed for 5 minutes to rehydrate. Then stir in a top-to-bottom figure-8 pattern for 30 seconds to distribute cultures evenly throughout the milk. Cover and maintain 86°F for 45 minutes, allowing cultures to ripen the milk and begin acidification.
Step 3. Dilute 1/4 teaspoon liquid rennet in 2 tablespoons cool, non-chlorinated water. Add to milk using the same figure-8 stirring pattern for 30 seconds exactly—over-stirring breaks forming protein chains. Cover and maintain 86°F for 45-60 minutes until you achieve a clean break when testing the curd (insert knife and lift—curd should split cleanly without releasing whey).
Step 4. Cut curds into 1/4-inch (6mm) cubes using a long knife in a grid pattern, working slowly to minimize whey loss. Let cut curds rest 10 minutes to release whey naturally. Gradually heat to 102°F (39°C) over 30 minutes, stirring very gently every few minutes. Curds should shrink and expel more whey—this concentrates proteins and removes moisture for proper texture.
Step 5. Test curds by squeezing a handful—they should feel firm and slightly rubbery, releasing clear whey when pressed. Strain through cheesecloth-lined colander, reserving whey for other uses. Transfer curds to a bowl and work in 1 tablespoon (15g) Celtic sea salt by hand, mixing gently until evenly distributed.
Step 6. Press curds in a cheese press or improvised setup (heavy pot as weight) at 10 pounds pressure for 12 hours, flipping once at 6 hours. Increase to 20 pounds pressure for another 12 hours, then 40 pounds for final 12 hours. Proper pressing expels remaining whey and creates the dense texture characteristic of cheddar.
Step 7. Remove pressed cheese and air-dry at room temperature for 2-3 days until surface feels dry to touch and has formed a slight rind. Coat entire wheel with remaining Celtic sea salt or wax for aging. Age in refrigerator (35-40°F) or cheese cave for minimum 6 months for sharp flavor, turning weekly and monitoring for any unwanted mold growth.
Step 8. Store finished cheese wrapped in cheese paper or breathable wax paper in refrigerator for up to 6 months. For serving, bring to room temperature 30 minutes before eating to develop full flavor. Each 28g serving provides concentrated nutrition from 4-5 ounces of organic milk.
Storage
Age 6+ months for sharp flavor, up to 2 years for extra sharp. Store wrapped in cheese paper at 35-40°F. Turn weekly during aging. Finished cheese keeps 3-4 months refrigerated.
Cost Comparison
Cost per serving (homemade)$0.19
Cost per serving (store-bought)$0.75
Savings75%
Initial investment in cultures and rennet spreads across many batches. Organic milk is the primary ongoing cost. Time investment for aging requires patience but creates superior flavor.