Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 31

The milk from morning milking is skimmed by hand. Skimmed-milk powder is added to adjust the fat content, to make a cheese suitable for modern taste. Starter culture, rennet from vegetable sources and penicillin mould are added. The curd is cut into 2cm cubes and left overnight. Next day, the curd is drained, cut into blocks, milled, salted and packed into moulds. These remain in a warm dairy for 5 days. The cheeses are unmoulded, spread with a paste of flour and blue mould, and ripened for 10 weeks to 5 months, with spiking after 1 month to encourage the spread of mould through the cheese. Dorset Blue has been awarded Protected Geographical Indication (PGI).