How to Make Cotswold Cheese aka Ploughmans Cheese

Double Gloucester cheese

🥗Healthier: low-fat cheese

💰Cheaper: cheddar cheese

Low-fat cheese reduces calories while cheddar is more accessible.

fresh chives

🥗Healthier: green onions

💰Cheaper: dried chives

Green onions add freshness, while dried chives are more economical.

Heat 10 litres of whole cow's milk to 32 degrees Celsius (90 degrees Fahrenheit).

Add 10 drops of annatto diluted in a quarter cup of cool non-chlorinated water to the milk.

Sprinkle in 1/8 teaspoon of mesophilic culture and let it rehydrate for 5 minutes.

Stir the cream back in and cover the pot, allowing it to ripen for 45 minutes at 32 degrees Celsius (90 degrees Fahrenheit).

Add 1/4 teaspoon of calcium chloride solution and stir.

Add 3/4 teaspoon of liquid rennet and stir for no more than 1 minute.

Cover the pot and let the milk set for 45 minutes at 32 degrees Celsius (90 degrees Fahrenheit).

Check for a clean break in the curd.

Cut the curds into 6mm (1/4 inch) cubes and let them heal for 5 minutes.

Stir the curds gently for 20 minutes at 32 degrees Celsius (90 degrees Fahrenheit).

Gradually heat the curds to 40 degrees Celsius (104 degrees Fahrenheit) over 35 minutes while stirring continuously.

Once at 40 degrees Celsius, stir for another 30 minutes.

Let the curds settle for 5 minutes, then drain through a cheesecloth-lined colander for 5 minutes.

Break the curds into thumbnail-sized pieces.

Add 2 tablespoons of non-iodized salt, 2 teaspoons of dried chives, 2 teaspoons of dried onion flakes, and 1/2 teaspoon of garlic powder to the curds and mix gently.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens