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This traditional Northern English cheese is different to Cheddar (which is pressed much more heavily) or saltier, less creamy cheeses (like Caerphilly). So this is certainly worth adding to your range of cheeses as a welcome addition to your cheese board. This recipe uses cultured milk, rather than a separate culture, to inoculate the milk.
- 2 Gallons Whole Milk
- 1 ½ Pint Cultured Buttermilk
- 1 ½ Pint Cream
- 10 drops of double-strength Rennet (animal or vegetable)
- 1 level tspn
- Cheese Salt
Sanitize All Equipment!
- Add cream, milk and buttermilk to a pan and heat gently to 85°F/30°C.
- Dilute rennet in ¼ cup of water and add to milk, stir from top to bottom for 1 minute.
- Re-cover, maintain temperature and let curds set for further 30-40 minutes (until you achieve a clean break).
- Cut the curd into ½ inch cubes and stir gently for a further 10 minutes, then allow the curds to settle for 30 minutes.
- Pour the curds into a cheese cloth-lined mold and let drain. Mix salt into curds and let drain further as salt draws out more whey.
- Place cheese- still in cheese cloth- into a cheese press and press with 20lb of pressure for 48 hours.
- Wax or bandage cheese and age in a cool (50°F/10°C approx) place away from drafts. A small wine fridge or drawer in your main fridge is perfect. Turn daily for the first week, then once a week. Cheese will be ready after 1 month.