Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 47

British goat cheeses are a diverse subject and it is impossible to discuss them all. One which represents the general taste for mild creaminess has been selected. Vulscombe is named for the valley where it is made. The area has a mixed farming economy in which dairy products are important. The cheese derives from the milk of one herd of goats grazing old-established, flower-rich pastures at an altitude of about 250 metres in central Devon. Supplementary hay and silage are fed in winter and a grain-based concentrate is used for lactating animals. Cheese-making begins once 3 milkings have been accumulated. The temperature is raised to 10°C and a cultured starter added. Then it rises to 32°C over some hours and incubation continues until the milk has separated into curds and whey. Straining is through muslin and cheese-cloth for about 36 hours, then the curd is salted and herbs or peppercorns added if appropriate. It is ladled into moulds and pressed lightly for 24 hours.