Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 315

Unpasteurized milk from one designated herd of Guernsey cattle is used. The Smallholder recipe is along the following lines. The milk is heated to 32°C, starter added, followed by vegetarian rennet about 30 minutes later; the top layer is stirred to ensure the cream is mixed in, then left 40 minutes. The curd is cut 3 ways and allowed to settle. The heat is increased to 38°C over 30 minutes, the curd stirred continuously, then the whey is drained off. The curd is cut into strips and stacked and re-stacked until the correct acidity has developed. Milling is into pieces the size of a nutmeg; the curd is salted during this process, then filled into moulds. Pressing is for about 24 hours, the cheese removed from the mould once (at an early stage) and reversed. The cheeses are unmoulded and matured 6 months in the cellars at Stratfield Saye.

Anne Wigmore’s interest in cheese-making has also led to the development of Spenwood (named after the Berkshire village of Spencer’s Wood, where the work was carried out) and Wigmore, both based on sheep’s milk; and Waterloo, a soft cow’s milk cheese.