Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 26

The Curworthy recipe was devised in the early 1980s using old instructions for ‘quick’ cheeses from the South West combined with local expertise. Sources included Gervase Markham’s Country Contentments (1620), Baxter’s Library of Agriculture (1846) and Dorothy Hartley’s recipe for slipcoat or slipcote (1954). Slipcoat is a term which was used quite widely in England until the beginning of the last century meaning either a cheese which burst its coat and was eaten young because it would never mature properly (usually referring to a Stilton), or a creamy, light-textured cheese to be eaten young, made with only a light, brief pressing -a category to which Curworthy belongs. The initial development was carried out by the Farmer’s Weekly (the main trade journal for the farming community), Wanda and David Morton (farm managers working for the magazine) and the staff of the local Agricultural Development and Advisory Service. Curworthy is an emergent product; it began initially as an experiment in diversification. Having proved successful, the farm and recipe were acquired by the current makers in 1987 and output has increased steadily.