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. Instructions
Please insert the plastic drainer into the heating pot. Then add the hard cutter/mixer on the shaft by pushing it down as far as possible.
2. +Milk
Please add: 3 liter of pasteurized cow milk.
3. +Ingredients
Please add:
1 ml of Calcium Chloride
4. Mix
Time: 00:16:00
Temperature: 30 °C
Speed: 50 RPM
5. +Ingredients
Please add:
0.02 ml of Mesophilic Culture
6. Mix
Time: 00:30:00
Temperature: 30 °C
Speed: 50 RPM
7. +Ingredients
Please add:
1.2 ml of Microbial Rennet for Hard Cheese
Tip: Mix rennet in 1/8 cup (30 ml) of room-temperature bottled or filtered water.
8. Heat
Time: 01:00:00
Temperature: 30 °C
Speed: OFF
9. Cut
Temperature: OFF
Cut Size: Hard
10. Heat
Time: 00:05:00
Temperature: 30 °C
Speed: OFF
11. Mix
Time: 00:05:00
Temperature: 30 °C
Speed: 50 RPM
12. Heat
Time: 00:05:00
Temperature: 32 °C
Speed: OFF
13. Mix
Time: 00:10:00
Temperature: 32 °C
Speed: 50 RPM
14. Heat
Time: 00:05:00
Temperature: 32 °C
Speed: OFF
15. Mix
Time: 00:15:00
Temperature: 32 °C
Speed: 50 RPM
16. Heat
Time: 00:05:00
Temperature: 32 °C
Speed: OFF
17. Mix
Time: 00:10:00
Temperature: 32 °C
Speed: 50 RPM
18. Heat
Time: 00:30:00
Temperature: 32 °C
Speed: OFF
19. 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
20. Press
Remove drainer and cutter/mixer, and attach press.
Time: 00:30:00
Pressing force: 0.07 Bar
21. 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
22. Instructions
Break the curd into large cubes (1-2 cm) and repeat every 10 minutes for 5 times.
23. +Ingredients
Please add:
1 ml of Salt (use non-iodinized)
Tip: Mix well with the curd
24. Instructions
Place inside the mold and turn every 2 hours, for 6 hours.
25. 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
26. Affinage
Time: 504:00:00
Temperature: 7 °C
Humidity: 80%
27. Instructions
Enjoy!