Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 232

Milk from local flocks is used whenever possible, preferably that from Dorset Horns. It is not pasteurized. The milk is started and vegetarian rennet added; it is left overnight. The curd is gently broken and ladled into moulds. Salt is added, as are herbs or peppercorns if required. Draining depends on season and size of cheese, but lasts 1-5 days.