Hi,
I found this make described at
http://www.ukprotectedfoods.com/staffordshire-cheese-pdo/. I've never heard of it, but it looked like an interesting, and easy, make. It doesn't involve any cheddaring, but does require breaking the curd up a few times. Sort of like multiple millings that I've done with Derby. Anyway, they indicate it can be cut into quite young or aged for a year or more. The curd is quite moist, much more so than a cheddared type, so I'm wondering how well it would age? It's not likely to last long enough to tell me, but however long it does make it I'll let you know if it's worth trying again. It looks fairly standard, so should be fine. If you're new to cheesemaking, this looks to be a good starter cheese. In my 6 1/4 inch diameter mould, it just requires 30 kg (yah, mixing my units there - 66 lbs) to get 2.15 PSI. It's now just starting the press, with it in the pot - and the pot in the sink of warm water. With 1800g of curd going in, I suspect it will lose a fair amount of moisture in the first few flips. Will see.
- Jeff
Staffordshire Sunday, June 24, 2012. Overcase, with sunny. Air pressure:1002
10 L whole milk (Home Brand Standard; 3.1g protein/100ml 3.2g fat)
100 ml cream (Home brand)
Starter (MM100 or MM101; Flora Danica or Buttermilk would work but have LM as well as lactococcus lactis subsp.cremoris, lactocuccus lactis subsp. Lactis and lactocuccus lactis subsp. Diocetylactis) – I used 3 ice cubes buttermilk
6.5 ml Renco rennet
2.5% salt by curd weight
1) Pasteurize milk/cream mixat 72-75.5C for 15-20 seconds (cool to 4C; skip if milk already pasturized)
2) Warm to 28.0 C and add starter cultures (7:00 temp 24.4 C) (3 ice cubes buttermilk)
3) Continue to warm to 32.5 – 35 C (35.0 C 7:21 am)
4) Ripen 60-75 minutes (7:21 - 8:34; 32.5 C)
5) Add rennet (6.5 ml Renco), ensuring temperature is in range of 31-33 C (8:42:30 temp 32.5 C)
6) Floc time 8:55:00 = 12m 30sec 3 x floc = 37m 30sec cut time 9:20:00
(NOTE: in original info, rennet to cut is described as 45-50 minutes in one place, but in same document as 35-45 minutes)
7) Cut curds (size not specificed 1 cm cubes); heal 15 min (9:30 – 9:45)
8) Keep temp at 30-32 C and stir for 40 minutes (9:45 - 9:25 ; 30.9 C)
9) Allow curds to settle 30 minutes (9:25 - 9:55)
10) Remove whey (whey off requires 35 minutes in large batch, so settle for 30 min)
11) Break curds every 15 minutes over 45 minute period (11:30 & 12:00 & 12:40)
12) Mill to thumbnail size and add salt (2.5% by curd weight curds - 1800g x 0.025 – 45.0g)
13) Mix salt by turning curds 4 times (more will dry out curds too much)
14) Move to cloth lined mould, press at 2 PSI over night at 21-25 C) (10 kg = 0.72 PSI for 30 min1:00-1:30 , then 20 kg 30 minutes 1:30 = 2:00, then 30 kg = 2.15 PSI 2:00 - 4:26 am; 1414g ; 15.5 cm x 6.6 cm = 1245 cm3 = 1.14g/cm3
15) Age at 7-10 C, turn daily for a week, then weekly
16) Age 2-4 weeks (mild) or up to a year.