Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 43

Milk from the Sharpham Estate Jersey herd is first flash-heated and cooled. Starter is added, and the milk ripened, vegetable rennet and a penicillin strain are added. The curd is cut by hand and separated from the whey; some of the whey is scooped off after a few minutes and the curd cut again; then it is hand-ladled into moulds and drained. The cheeses are turned, drained further and salted. Maturing is at a relatively warm temperature for about a week; then they are left for the mould to develop. They are wrapped and transferred to cooler temperatures to finish ripening.