Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 23

Milk from designated herds of local Friesian cattle is used; the milk is pasteurized. Starter is added, and the milk left for about an hour, before renneting with vegetarian rennet. It is then left for another hour. The curd is cut by hand, drained gradually and the mass stirred, recut and turned until considered dry enough. It is milled through a peg mill into pieces of about 50mm then filled into moulds. It is left under medium pressure for about 18 hours, after which it is unmoulded. Brining is for 6 hours. The cheeses are wrapped in nettle leaves; these encourage the growth of penicillium moulds essential for ripening. The cheeses are stacked in controlled humidity and temperature for 3 weeks, turned daily.