Storage: Stored in a covered container, soft Sharp Cheddar will keep for about 4 months in the refrigerator or freezer. To store hard Sharp Cheddar, wrap it in plastic wrap and put it in a ziplock bag; it will keep for the same amount of time and will become increasingly firm, especially after 3 months.
Crock-Style Cheddar: For a softer, spreadable “crock-style” cheese, omit the carrageenan and xanthan gum. After step 2, cover and refrigerate. The cheese will thicken as it chills, but it won’t be firm enough for slicing.
Oil Note: The optional oil will improve the cheese’s ability to melt and give it a smoother mouthfeel. However, I generally don’t use the oil. Omitting the oil won’t affect the flavor of the cheese, and it will still soften if heated. If you wish to heat the cheese, be aware that a skin will form on top, so it is best to spread the warm cheese with a knife.
Carrageenan Substitute: Miyoko originally gave a substitute of 2 tablespoons agar powder as an option, but you have to dissolve it in ⅔ cup water like she does in
this recipe before you use it. This does add more liquid to the recipe though, which will make it softer. If you aren't vegan, gelatin is an easier substitute.