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Cheshire cheese is dense, semi-hard cheese and is defined by its moist, crumbly texture and mild, salty taste. Industrial versions tend to be drier and less crumbly, more like a mild Cheddar cheese, as this makes them easier to process than cheese with the traditional texture. Although my Cheshire is only small, it is made in the traditional manner. Ingredients • 10 litres (10 quarts) whole milk • 1/4 teaspoon Mesophilic culture • 1/2 teaspoon (2.5ml) Calcium Chloride diluted in 1/4 cup cool non-chlorinated water • 5/8 teaspoon (3ml) Liquid Rennet (IMCU 200) diluted in 1/4 cup cool non-chlorinated water • 2 Tablespoons of non-iodised Salt Please help contribute to translations and subtitles for this video: http://www.youtube.com/timedtext_vide... Starter culture used Mad Millie Mesophilic; https://www.littlegreenworkshops.com.... Rennet Chymax Plus IMCU 200; https://www.littlegreenworkshops.com.... I recommend our Hard Cheese kit for this cheese; https://www.littlegreenworkshops.com.... Check out my other cheese tutorials; • All Cheese Making Tutorials Help fund the next cheese making video by pledging your support at Patreon; / greeningofgavin Curd Nerd Newsletter; https://www.littlegreenworkshops.com.... My First cheese-making eBook, "Keep Calm and Make Cheese" https://courses.littlegreenworkshops.... My Second cheese-making book, "Keep Calm and Make More Cheese" https://courses.littlegreenworkshops.... Little Green Cheese Podcast, visit https://www.littlegreencheese.com/pod... Facebook; / thecheesemantv or / littlegreenworkshops Merch; https://www.cafepress.com.au/cheesemantv By Nilfanion - Ordnance Survey OpenData:County boundaries and GB coastlineNational Geospatial-Intelligence AgencyIrish, French and Isle of Man coastlines, Lough Neagh and Irish border, CC BY-SA 3.0, https://commons.wikimedia.org/w/index...