Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 27

The same method is employed for all 3 cheeses. Animal rennet is used for Curworthy and Devon Oke, both of which can be of pasteurized or unpasteurized milk; Belstone is always made from unpasteurized, using vegetable rennet. Milk from a designated herd of Friesian cattle is used. The milk is pasteurized if required and then brought to the temperature necessary for cheese-making; starter and rennet are added. The curd is cut 2 ways, stirred and scalded to about 38°C, then drained and piled at one end of the vat, before being filled into the mould. It is pressed for about 2.5 hours, after which the cheese is removed and brined. Maturing varies with size, but is a minimum of 6 weeks for the smallest Curworthy and up to 6 months for Devon Oke.