Author Topic: Cheshire & Lancashire Cheese Making Recipes?  (Read 2336 times)

Offline Nick

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Cheshire & Lancashire Cheese Making Recipes?
« on: March 21, 2009, 02:32:57 AM »
Hi everyone, I am new to this forum and new to creating cheese.
I am originally from Staffordshire UK but now living in Thailand for the last 6 years.

I started creating cheese quite recently having heard on the news that the Thai dairy farmers are over producing milk and are literally dumping the excess produced milk. Incredibly and as far as I am aware, there is no one making cheese in Thailand and all the cheese I see in the supermarket stores are imported usually from Australia and New Zealand and very expensive. So I decided to make my own cheese with quite pleasing results so far.

 Back in the UK we have Chesire Cheese and Lancashire Cheese, which is a white crumbly cheese which is very tangy has anyone heard of it or have any recipes? I would love to have a go at producing some.

Thanks
Nick



« Last Edit: March 21, 2009, 03:10:04 AM by Nick »


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Offline John (CH)

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Re: Cheshire & Lancashire Cheese Making Recipes?
« Reply #1 on: March 22, 2009, 04:59:45 AM »
Nick

I've built several recipes for cheeses on the website, but not those two.

In our Library there is this excellent generic info and if you look in some of the older attached non-copyrighted books you should be able to find some info:

Hope helps . . . John.

Offline Nick

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Re: Cheshire & Lancashire Cheese Making Recipes?
« Reply #2 on: March 27, 2009, 03:49:01 AM »
I just found a great little website all about Lancashire cheese, even with photos from "wey" back to 1910. I have posted the website link. I hope this is OK lancashirecheese.com

Offline brent

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Re: Cheshire & Lancashire Cheese Making Recipes?
« Reply #3 on: April 25, 2009, 12:53:14 AM »
any tried and true recipes for lancashire ??? found and or tried chaps ;D ;D
wellington
new zealand

Offline DeejayDebi

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Re: Cheshire & Lancashire Cheese Making Recipes?
« Reply #4 on: April 26, 2009, 12:24:01 AM »
Try this one ...

Lancashire cheese

Ingredients:

1 gallon of whole milk
½ pint of active  buttermilk (Starter)
4 oz. plain active yogurt (I used Danon)
1 oz.  kosher salt
Rennet


Let the buttermilk sit out at room temperature for 4 to 6 hours until it thickens. This will be your starter.

Bring milk up to 88°F  or 31°C 

Shake up the buttermilk and add it to the milk and stir vigorously.

Mix  rennet per instructions add to the milk and stir well.

Cover and leave for 90 minutes at 88°F  or 31°C  until a clean break is achieved.

Once a clean break is achieved cut the curds into 1/4 inch cubes.

Gently slide lift the curds upwards so that they turn over, cutting any big ones that you find.

Leave the curds covered at 88°F  or 31°C  for 30 minutess.

After 30 minutes the curds should have sunk below the whey. Drain of the whey until it is just covering the curds and leave it sit for another 30 minutes stirring gently so they don’ t matt together.

Put some cheese cloth into the colander and gently scoop the curds into the colander to drain.

Tie the corners and hang curds to drain for 30 minutes.

Press this for two hours at about 10 pounds pressure.

Unwrap your curds and break up into cherry sized pieces then add the salt.

Place the curd in your mould and press with 10 pounds of pressure for several days turning at least 4 times the first day.

After three days the cheese can be removed from the mould and aged or eaten fresh. I recommend a minimum of 3 months - 6 months is better!
« Last Edit: April 26, 2009, 01:04:40 AM by DeejayDebi »


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Offline brent

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Re: Cheshire & Lancashire Cheese Making Recipes?
« Reply #5 on: April 26, 2009, 12:38:37 AM »
i will try it looks good thanks  ;D ;D
wellington
new zealand

Offline DeejayDebi

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Re: Cheshire & Lancashire Cheese Making Recipes?
« Reply #6 on: April 26, 2009, 12:44:58 AM »
Your welcome. You may want to test for saltiness I don't like alot of salt.

Offline brent

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Re: Cheshire & Lancashire Cheese Making Recipes?
« Reply #7 on: April 26, 2009, 12:56:04 AM »
in the recipe it says active buttermilk  i assume that means its been left to culture ie buttermilk starter  ???
wellington
new zealand

Offline DeejayDebi

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Re: Cheshire & Lancashire Cheese Making Recipes?
« Reply #8 on: April 26, 2009, 01:01:37 AM »
Yes - Sorry I wasn't clear. I will ty to edit that.

Offline The Cheese Fairy

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Re: Cheshire & Lancashire Cheese Making Recipes?
« Reply #9 on: December 01, 2012, 06:41:21 PM »
Thank you for this! Just to be clear, when you say "ten pounds", do you mean 10 pounds per square inch, or a ten pound weight? Makes a big difference ;-)


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