Traditional Cheddar Cheese

2 gallons skim milk
1 quart heavy cream
1 packet mesophilic starter
1/2 teaspoon rennet dissolved in 1/2 cup water
2 teaspoons fine salt

Heat milk and cream to 86F.  Add starter and hold temperature for 45 minutes
Add rennet mixture, stir for 1 minute. Hold at 86F undisturbed for 45 minutes.
Check for clean break.
Cut curds into 1/4 inch cubes. Allow to sit for 5 minutes.
Heat curds to 100F over a period of 30 minutes stirring every 5 minutes.
Hold at 100F for 20 minutes.
Separate curds from whey using cheese cloth or nylon bag and a colander.
Put curds still in fabric back into the warm pot and let sit for 15 minutes.
Turn curds onto cutting board and cut into 3 inch slices.
Place slices back into pot and hold at 100F for 2 hours. Turn every 15 minutes.
Cut curd into 1/2 inch cubes.
Place cubes back into pot and hold at 100F for 30 minutes stirring gently
with fingers every 10 minutes.
Add salt and stir gently.
Line mold and press at 10 pounds for 15 minutes.
Redress cheese and press at 40 pounds for 12 hours.
Redress cheese and press at 50 pounds for 24 hours.
Air dry for 2-5 days turning twice a day.
Wax and store.