Last year I went to The American Festival of Cheese in North Carolina. I did not realize that it is a competition between commercial cheese makers but whatever. After the competition is over they put out mountains of cheese and charge admission. There are 1600 different cheeses to taste, and I did not make it all the way through! I had a really good cheddar with cranberries. It was the one that I remembered the most after I left, so I have been wanting to make one.
I made my regular cheddar recipe and added dried cranberries when I was salting it. Mary Karlin's book says that for a general guide line to use 1/3 as much cranberries as you have cheese curd. I had 64 oz of curd so that came out to be 20 oz for my 4 gallon cheese make. When I opened my first pack of cranberries, which was 10 oz, I knew that 20 oz was way too much. I put the 10 oz in there, and it was still too much. The cranberries should be a sprinkling inside of the cheese, not like this.
If I make it again, I will use 5 oz instead.