Working on Staffordshire recipe

[JeffHamm]

Hi,

In searching around the web I came across a pretty good detailed description of Staffordshire cheese.  I've never had this type of cheese before, but I'm not one to turn up a good make procedure.  So, I copied the original notes and then worked at getting it into a make sheet for my own use.  There were a  few points which were not clear, like how much cream to add, etc.  The biggest confusion for me was their description of the time between rennet addition and cutting.  If anyone has some ideas on the various interpretations I've jotted down, or could help clarify, it would be much appreciated. 

I've made a Wensleydale based upon notes of a similar quality, and that make went really well.  So I'm hoping this will work well too.  Not sure when I'll get a chance to make it though.  We're moving in a few weeks, so probably not until after that. 

Anyway, comments and suggestions appreciated.

- Jeff


Staffordshire (http://www.ukprotectedfoods.com/staffordshire-cheese-pdo/)
10 L whole milk
100 ml cream (? it doesn't say how much to add ; just that cream is added.  I figure 100 ml seems ok, at about 1% volume)
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)
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 (??:?? temp ??.? C)
3)   Continue to warm to 32.5 – 35 C (??.? C)
4)   Ripen 60-75 minutes (??:?? - ??:??)
5)   Add rennet, ensuring temperature is in range of 31-33 C (??:??:?? temp ??.? C)
6)   Floc time ??:??:?? = ??m ??sec 3 x floc = ??m ??sec cut time ??:??:??
(NOTE: in original info, rennet to cut is described as 45-50 minutes in one place, but in same document as 35-45 minutes; OR are they staying floc should take 45-50 minutes, but then cut 35-45 minutes later; OR is this just cut between 80-95 minutes after renneting, which seems a huge multiplier, even with 15 minute floc time.  If floc at 20 minutes were still looking at 4x+? ; Any thoughts on this one?)
7)   Cut curds (size not specificed 1 cm cubes?)
8)   Keep temp at 30-32 C and stir for 40 minutes (??:?? - ??:?? ; ??.? C)
9)   Allow curds to settle 30 minutes (??:?? - ??:??)
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 (??:?? & ??:?? & ??:??)
12)   Mill to thumbnail size and add salt (2.5% by curd weight curds - ????g x 0.025 - ??.?g)
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) ?.?? PSI ??:?? - ??:??
15)   Age at 7-10 C, turn daily for a week, then weekly
16)   Age 2-4 weeks (mild) or up to a year.


Original description:

Fresh raw milk from farms within the county of Staffordshire is held overnight at a chilled temperature of 0-5°C .  On day two, Staffordshire cream (also sourced from farms within the county) is added to the milk and stirred in for 15 minutes.  This milk/ cream mixture is pasteurised at 72-75.5°C for 15-20 seconds.  The mixture is then pumped into a cheese vat and a temperature of 32.5- 35°C achieved.  At 28°C 0.2-0.4% mixed starter cultures containing strains of lactococcus lactis subsp.cremoris, lactocuccus lactis subsp. Lactis and lactocuccus lactis subsp. Diocetylactis. are added to the milk for acid development and flavour.

After 60 to 75 minutes of ripening at 32.5°C, rennet is added at the temperature of 31-33°C.  The rennet coagulation takes 45-50 minutes and is tested by hand before cutting.

Curd will then be firm with a clean break.  After 35-45 minutes the curd is then cut the length of the vat and across the vat with a vertical knife, and then cut with a horizontal knife in the same manner.  This takes 20 minutes.

The curds are then stirred at 30-32°C for 40 minutes.  They are then settled and the whey is drawn through a sieve at the end of the vat for 35 minutes.  At the completion of the whey-off, the acidity will be 0.29% lactic whey.  The curds are then broken every 15 minutes over a period of 45 minutes.  Acidity at first break is 0.39%, at second break 0.45% and at the final break 0.53% lactic acid.
The curds are then broken by stainless steel peg mill.  2.5% salt is added to the curds during milling.  The salt is mixed in by turning the curds with a  food-grade plastic shovel once and by hand three times.  The cheese is only turned 4 times in total as any more would dry out the curds.
Then the salted cheese curds are hand filled to muslin cloth-lined stainless steel moulds.  The cloths have sewn in circular bases, and the moulds are specially made for whey drainage and cheese shape.  The cheeses are then pressed at 2lbs per square inch at 21-25°C overnight.  After pressing, the cheese cloth  smoothly covers the surface of the cheese.  The cheeses are stored on shelves at 7-10°C, turned daily for one week and weekly thereafter.  The mild cheese is ripe in 2-4 weeks, but can be matured for up to 12 months.

[Boofer]

A new adventure. 

I'd be curious about breaking up the curds every 15 minutes for 45 minutes and what the percentages mean. I understand that as a means of cheddaring. It's the percentages I don't understand.

The curds go into a muslin-lined mould and after pressing the muslin stays in place for aging. So it has to be like a well-tailored piece of clothing (for the cheese, of course!  )

I'd agree with the MM100/MM101, but not the FD or buttermilk if you want to try to stay as close to the make as possible.

When is this on your make schedule?

-Boofer-

[JeffHamm]

Hi Boofer,

Not sure, but probably not too far off.  We move in 3 weeks, so not before then at least.  I agree, the FD and Buttermilk will not be quite right, but MM100 or 101 would be good for this.  I just figure if you don't have them, FD or Buttermilk will work, but will add more buttery notes.  All I have to work with right now is FD or buttermilk, but I should pick up some more cultures to play with.  I don't really have cheesecloth that "form fits" the moulds either, so I probably won't leave it wrapped either. 

The percentages I'm not sure, but it might related to titratable acidity testing rather than using a Ph meter?  Not sure.

It looks interesting though.  Should be fun.

- Jeff

[JeffHamm]

I've made this now, but posted the make in the "Hard (other)" listings as this procedure doesn't involve cheddaring.  Should be an interesting cheese.  The make seemed to go well.

- Jeff