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Waimate Vintage Cheddar

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    Vintage Cheddar cheese is a relatively hard, off-white. Sharp-tasting, natural cheese. It is aged for at least 18 months to enhance its sharp flavors

    Making Cheddar.

    The cheddar-making process starts out like most other cheeses: milk is cultured, meaning starter bacteria is added to acidify the milk. When enough acid is developed, rennet is added and milk forms curds. After the curds form, the watery whey is drained out to leave behind more concentrated curds. The cheese is then aged from 18 to 24 months or longer.