Keep Calm and Make More Cheese by Gavin Webber

Author:Gavin Webber [Webber, Gavin]
Language: eng
Format: epub
Published: 0101-01-01T00:00:00+00:00

Video Tutorial: How to make Leicester Cheese

Watch the video tutorial here; https://youtu.be/D-P-7x7I2o4

Leicester Taste Test Video

This cheese was tested at 6 months of age. It has an amazing flavour and smooth texture, unlike quite a few cheddar style cheeses I have made. Next time I will add more annatto and make a Red Leicester; https://youtu.be/9BlKd5u893Q

Cheddar (Cloth Bound)

Cheddar cheese, the most widely purchased and eaten cheese in the world, is always made from cow’s milk.

It is a hard and natural cheese that has a slightly crumbly texture if properly cured and if it is young, the texture is smooth. It gets a sharper taste as it matures between 9 to 24 months.

Shaped like a drum, 15 inches in diameter, Cheddar cheese has a natural rind bound in cloth while its colour generally ranges from white to pale yellow. However, some Cheddars may have a manually added yellow-orange colour (like mine).

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