fromaggio

Cheshire By Fromaggio

Cheshire
Cheshire is one of Britain's oldest and finest cheeses, and was almost lost in history.  It is still only made by a select number of small scale traditional farms. Cheshire is known for its firm and chalky texture. Oftentimes, the only way to taste this wonderful cheese is to make it in your own kitchen!
Type of milk: cow
Cheese type: farmers-cheese
Difficulty level: intermediate
Cheese style: semi-hard

Steps

1. +Milk
Please add: 3 liter of pasteurized cow milk.
2. +Ingredients
Please add:
1 ml of Calcium Chloride
3. Mix
Time: 00:16:00
Temperature: 30 °C
Speed: 50 RPM
4. +Ingredients
Please add:
0.02 ml of Mesophilic Culture
5. Mix
Time: 00:30:00
Temperature: 30 °C
Speed: 50 RPM
6. +Ingredients
Please add:
1.2 ml of Microbial Rennet for Hard Cheese
7. Heat
Time: 01:00:00
Temperature: 30 °C
Speed: OFF
8. Cut
Temperature: OFF
Cut Size: Hard
9. Heat
Time: 00:05:00
Temperature: 30 °C
Speed: OFF
10. Mix
Time: 00:05:00
Temperature: 30 °C
Speed: 50 RPM
11. Heat
Time: 00:05:00
Temperature: 32 °C
Speed: OFF
12. Mix
Time: 00:10:00
Temperature: 32 °C
Speed: 50 RPM
13. Heat
Time: 00:05:00
Temperature: 32 °C
Speed: OFF
14. Mix
Time: 00:15:00
Temperature: 32 °C
Speed: 50 RPM
15. Heat
Time: 00:05:00
Temperature: 32 °C
Speed: OFF
16. Mix
Time: 00:10:00
Temperature: 32 °C
Speed: 50 RPM
17. Heat
Time: 00:30:00
Temperature: 32 °C
Speed: OFF
18. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 01:30:00
19. Press
Remove drainer and cutter/mixer, and attach press.
Time: 00:30:00
Pressing force: 0.07 Bar
20. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 03:00:00
21. Instructions
Break the curd into large cubes (1-2 cm) and repeat every 10 minutes for 5 times.
22. +Ingredients
Please add:
1 ml of Salt (use non-iodinized)
Tip: Mix well with the curd
23. Instructions
Place inside the mold and turn every 2 hours, for 6 hours.
24. Press
Remove drainer and cutter/mixer, and attach press.
Time: 47:00:00
Pressing force: 0.07 Bar
Flip the cheese after 15 h 40 m, 31 h 20 m
25. Affinage
Time: 504:00:00
Temperature: 7 °C
Humidity: 80%
26. Instructions
Enjoy!
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