Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 35

Current practice is to make Double Gloucester from the whole milk of 2 milkings. It is heated to 28°C and starter is added. Annatto is mixed through the milk and then rennet is added and the milk left 45-60 minutes. The curd is cut into cubes of about 3mm and stirred for 20-40 minutes whilst the heat is raised to about 37°C. Stirring continues until the correct acidity is reached. The curd is allowed to settle and the whey drained off slowly. It is cut into fairly large blocks, piled and turned every 15 minutes as the acidity develops. Milling is through a fine curd mill; then salt is added (about 750g for each 45kg), stirred in thoroughly and allowed to dissolve. The curd is placed in moulds lined with cheese-cloth. Pressing continues for 2 days; the cheese is removed and turned once during this time, and increasing pressure is used on the second day. The cheese is ripened at 8°C and turned daily; then matured for 3-8 months.