Cheshire cheese is dense, semi-hard cheese and is defined by its moist, crumbly texture and mild, salty taste. Industrial versions tend to be drier and less crumbly, more like a mild Cheddar cheese, as this makes them easier to process than cheese with the traditional texture. Although my Cheshire is only small, it is made in the traditional manner.
Ingredients
• 10 litres (10 quarts) whole milk
• 1/4 teaspoon Mesophilic culture
• 1/2 teaspoon (2.5ml) Calcium Chloride diluted in
1/4 cup cool non-chlorinated water
• 5/8 teaspoon (3ml) Liquid Rennet (IMCU 200) diluted
in 1/4 cup cool non-chlorinated water
• 2 Tablespoons of non-iodised Salt
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Starter culture used Mad Millie Mesophilic; www.littlegree...
Rennet Chymax Plus IMCU 200; www.littlegree...
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