Lincolnshire poacher chese

[bjerkana]

I've just seen an episode of "The Hairy Bikers" series where they're looking at food in Lincolnshire (UK) and talking about Lincolnshire Poacher cheese. I checked it out online and it sounds wonderful (http://www.lincolnshirepoachercheese.com/) - they age it for 14-24 months and it's something like a cheddar. Does anyone know a recipe for making it? I haven't found one.

[Soozletew]

Don'tknow of a recipe, but I'm totally jazzed about the Poacher and the other cheeses featured on the web site.  Thanks for the posting and let me know if you come across a recipe!

[DeejayDebi]

This cheese caught my eye a few months ago and I did a bit of research on it. I haven't had a chance to do much but here is some of the imfo I found.

Lincolnshire Poacher - It is a natural rind, well matured chedddar type cheese made from raw Holstein milk. It is aged between 12 and 24 months, 45% fat content. Sometimes sharp and spicy cheese with buttery tones and aged at Neals Yard Dairy. It's original recipe came from a 1900's Welch cheddar.

Lincolnshire Poacher is basically an English Farmhouse Cheddar with what you might call a Swiss accent in the making. Made from unpasteurized milk, the Poacher is big flavored, nutty and buttery with just a tingle of Swissness in the nose.

Lincolnshire Poacher is a cheddar cheese that combines a sweetness like Gouda, with a touch of bitterness. It is pale yellow inside, with a brownish rind.

It is made using unpasteurized milk from Holstein Cows.

The milking is done at 5 am each morning. The milk is piped straight from the milking room into the vat in the cheese factory, where it joins milk from the previous evening' s milking.

The cheesemaking starts at 6 am. The milk is heated to 105 F (41 C.) A starter culture containing lactococcus is added, along with rennet to curdle the milk. The curd is cut very small, then stirred for an hour until it's even smaller, the size of a grain of rice. Then the vat is drained of whey, leaving the curd behind. The curd is cut again, then salt is mixed in by hand. The curd is milled again to cut the curd up finely. The curd is then packed into wheel moulds, with weights on them for 48 hours.

The cheese is then turned out of the moulds, and aged on wooden shelves for 12 to 24 months.

Each batch of Lincolnshire Poacher Cheese made requires 9,700 pints of milk, and yields 1/2 ton of cheese or 20 wheels. Each wheel ends up weighing around 45 pounds (20 1/2

Hope this gets you started!

[bjerkana]

That's very interesting. I'm not sure that I can quite manage 9700 pints of milk in my kitchen but the clue about the culture is interesting - that would be important to give it the right flavour and consistency. If I could find out the exact culture to add, I could probably improvise from a farmhouse cheddar recipe.

[DeejayDebi]

I made tried to relicate a cheese this summer called Queso Colonia.  It's "swiss styled" cheese from Uruguay. Very nice cheese! I don't care much for the commercial "swiss" cheeses available on the market but this one has an ineresting sweetness and a creamier texture more like a cheddar. I loved it. I think I posted it here somewhere.

Anyway I just happened to get a piece of the Lincolnshire Poacher a few months before I cut the Queso Colonia and I was thinking with a bit of MA 11, and just a pinch of the Proprionibacteria bacteria - this would be the Poacher! It is my bacon and sausage season so no time for cheese right now. Good luck!

[bjerkana]

Hi DeejayDebi
I did a quick search for your Queso Colonia cheese but didn't find it. I'd be interested in the recipe. I don't much like commercial Swiss cheeses either so this could be worth trying. Can you post it again?

[DeejayDebi]

Sure sorry ...  Go here:

https://cheeseforum.org/forum/index.php/topic,6326.0.html

[bjerkana]

thanks

[Marta]

I tried some Poacher recently and I thought it tasted strongly of lanolin.