A beginner's guide to making Cathedral City Mature Cheddar

Step 1: Begin

Pour the pasteurised whole milk into the cheese pan, heat to 32°C

Step 2: Starter

Pour in starter (this is the active ingredient that causes the milk to ripen) allow to stand at 32°C for 50 minutes – stir

Step 3: Rennet

Add rennet – this causes the milk to coagulate (solidify) and is the start of the cheese making process. Stir for 5 minutes. Allow to stand for 50 minutes

Step 4: Cutting

Test the firmness by laying the back of your hand on the surface of the curd near the side of the vat and pull gently - if it comes away from the side of a vat, it's ready! Alternatively, put your thumb onto the curd – if it tears and reveals yellowish whey appears, it's also ready! Cut vertically and horizontally with a knife until the curd is in small chunks (1/4 inch cubes is fine!)