Would you mind sharing your recipe?
I have not made a Cotswold but below are my notes for my last Double Gloucester. (Cotswold is Double Gloucester with chives and onion added.)
10 L Fleurieu full cream milk: P: 3.3% F: 3.8 % P:F = 0.87:1
Heated the milk to 32C.
Mixed in the ¼ tsp (3 dashes) MTR4 mesophilic culture. Ripened 45 min.
Added 3 ml CaCl2 diluted in 60 ml H2O, 5 min before rennet.
Added 1.8 ml of 200 ICU animal rennet diluted in 40 ml H2O and stirred in.
Rested for 42 min. (Floc time = 14 min. Multiplier 3x.)
Cut the curds to approx. 6mm. Rested 5 min and then stirred slowly for 15 min.
Heated to 40C in 35 minutes (slowly at first). Stirred frequently.
Held at this temp while stirring frequently to prevent matting, for 30 min. Let curds settle 5 min. (Clock stopped working during the heating stage so times for heating and cooking are uncertain.)
Transferred to a cloth-lined mould and pressed very lightly (0.14 PSI) for 15 min.
Milled into thumbnail sized pieces. Mixed in 27g of salt over two stages, 10 min apart.
(Curd mass = 1604g. 25 g = 1.7%)
Transferred to a cloth-lined mould and pressed at:
· 0.14 PSI for 20 min, turned
· 0.56 PSI for 30 min, turned
· 1.6 PSI for 2hrs, turned
· 1.6 PSI for 6 hrs, turned
· 1.6 PSI for 9 hrs, turned
· 1.6 PSI for 3½ hrs
· Cloth removed and pressed naked at 0.34 PSI for 10 hrs
Removed from press and air dried overnight.
Small cracks appearing in rind. Returned to the press at 2.6 PSI for 12 hours.
Removed cloth and pressed for 11 hrs @ 1.1 PSI
Removed from press and air dried
Placed in the fridge at 13C wrapped in grease-proof paper.
13/2/17 Moved to aging box to better control humidity.
3/3/17 waxed
This is a recipe that I have made several times and it is one of my favourites. It is based on the Cotswold recipe in Tim Smiths book, Making Artisan Cheese. That book lists 5g of dried onion and 5g of dried chives in the ingredients for an 8L make. It does not, however, tell you when to add them. It also does not mention salting the cheese. My suggestion would be to add the chives and onion at the milling and salting stage.