Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 39

This cheese uses a mixture of whole and skimmed milk. It is heated to 19°C and starter added, followed by a vegetarian rennet. The curd is left to set for about 1 hour and 40 minutes. The curd is cut, stirred to break it up further, and the heat is raised to 34°C. The curd is drained, cut into relatively small squares and turned. It is recut and turned at least twice more to make very small pieces. It is then sliced and milled through a Cheshire mill, and salt is added. It is filled into cheese-cloth-lined moulds. Pressing is for 48 hours, during which the cheese is removed, turned and put back in the cloth, then given a final pressing for 2 hours without the cloth. Maturing: 3-12 weeks.