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Pineapple Cheese Recipe

Pineapple Cheese Recipe recipe image
This recipe details the traditional method for making Pineapple cheese, a hard American cheese similar to English Cheddar. It involves ripening milk, coagulating with rennet, cheddaring the curd, and pressing it into molds. The process is suitable for home cheese makers looking to utilize fresh milk.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 110
Dietary: Gluten-free, Vegetarian
Description
This recipe details the traditional method for making Pineapple cheese, a hard American cheese similar to English Cheddar. It involves ripening milk, coagulating with rennet, cheddaring the curd, and pressing it into molds. The process is suitable for home cheese makers looking to utilize fresh milk.
Ingredients
  • 1 gallon fresh sweet milk
  • 1 tablet rennet
  • 1 cup coarse salt
  • 1 drop annatto coloring (optional)
Directions
  1. 1
    Inspect the milk for cleanliness and determine the extent of fermentation it has undergone.
  2. 2
    Ripen the milk by allowing it to sour to a certain degree of acidity.
  3. 3
    Add coloring matter if desired, then bring the milk to the correct temperature for setting.
  4. 4
    Add rennet to coagulate the milk and form the curd.
  5. 5
    Allow the milk to remain undisturbed until the action of the rennet is complete.
  6. 6
    Cut the curd into little cube-shaped pieces by drawing two sets of knives through it to separate it from the whey.
  7. 7
    Raise the temperature of the mass to help make the curd firm and cause the little cubes to retain their firmness.
  8. 8
    Stir the whole mass constantly during the heating process to assist in the separation from the whey.
  9. 9
    When the curd is sufficiently firm, remove the whey and allow the particles of curd to adhere and form into a solid mass.
  10. 10
    If necessary, cut the curd again into small pieces to get rid of excess whey; if the curd is too dry, pile the pieces up until they are four or five deep.
  11. 11
    Cheddar the cheese by treating the curd until it is of the proper texture to be milled.
  12. 12
    Mill the curd by putting it into a mill and grinding it into small pieces to permit uniform salting and further escape of whey.
  13. 13
    Salt the curd when it has been brought to the proper point.
  14. 14
    Press the salted curd into molds.
  15. 15
    Wrap the cheese and cure or ripen it.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 110kcal
% Daily Value *
Total Fat 9g14%
Saturated Fat 5.5g28%
Cholesterol 35mg12%
Sodium 180mg8%
Total Carbohydrate 1g1%
Sugars 1g
Protein 7g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pineapple cheese, american cheese, cheddar, homemade cheese, rennet, curd, milk, cheese making, hard cheese, swiss, brick cheese, emmental
Read it online: https://www.chefs-mate.com/recipe/pineapple-cheese-recipe/