Artisan Cheese Kit Instructions
32
curd matting.
.
Allow to rest for a further 5 minutes.
STEP 3:
DRAINING AND MILLING THE CURDS
.
Pour the cheese curds into a cheese cloth
lined colander. Tie the corners of the
cloth into a knot and hang the bag in a
warm pot to drain for 1.5 hours.
.
After this time, place the curds into a
bowl and break them up into small
pieces. Mix in the salt.
STEP 4:
MOULDING AND PRESSING THE CURDS
.
Pack the curds into the cheese press
mould, lined with the cheese cloth. Press
at 5 kg (11 lb) for 15 minutes (refer to p.5).
.
With clean sterile hands, remove the
cheese from the mould. Remove the
cheese cloth, turn the cheese over,
redress the cheese in the cheese cloth and
press again for 12 hours (or overnight) at
20 kg (44 lb).
STEP 5:
AGEING THE CHEESE
.
After 12 hours, remove the cheese from
the cheese mould and air dry on the
cheese mat until the cheese
develops a natural dry rind (air drying
on the kitchen bench is fine but make
sure you cover it with a mesh food cover
or something similar). This should take
about 1 week (depending on humidity).
.
While the cheese is air drying, make
sure you turn it over regularly to prevent
moisture from collecting on the bottom.
.
After the cheese has developed a natural
rind, it is ready for waxing (see p.6).
.
Age the waxed cheese on a cheese mat
and keep on the kitchen bench or in a
clean cupboard (around 13 - 15°C or
55 - 59°F) for a minimum of 3 weeks
and up to 3 months.
A traditional flavour addition in
Wensleydale is dried cranberries. To
do this add 50 g of dried cranberries
through the curds as you scoop them
into the cheese press. Wensleydale
with dried cranberries is best eaten
when aged for 4 weeks.
