Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 11

Beenleigh Blue: the milk is heat-treated for 30 minutes before cheese-making commences. Starter is added, followed by vegetarian rennet and a culture of penicillium roquefortii; the curd is left for about 45 minutes, the exact time depending on the season, as this affects the quality of the milk. After cutting, the curd is stirred gently, then allowed to settle for about 15 minutes.The curd is broken by hand and packed into moulds, in which it remains for 2 days. The cheese is surface-salted, spiked after a few days, allowed to blue, and then wrapped in foil to stop the rind. The cheese is matured for up to 6 months. The methods for making Devon and Harbourne are very similar, but the first is matured for about 3 months. Season: Beenleigh Blue, made January-July, available September-February; Devon Blue, all year; Harbourne Blue, made all year, but the largest quantities are produced in the spring and early summer.