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Imitation of Cheshire Cheese

A cheese made from milk and coarse sea salt, aged for a year and finished with a wine cellar maturation.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Imitation of Cheshire Cheese

Ingredients

Directions

Make the curd

  1. Set the milk and allow the curd to form.

  2. Gently draw the curd to one side of the vessel without breaking it roughly.

  3. Transfer the curd into a cheese vat and press it down.

  4. Salt the curd at different times as you press it.

  5. Shape the cheese to be 7-8 inches thick.

Age the cheese

  1. Turn and shift the cheese often on a shelf, rubbing it with a dry coarse cloth.

  2. After one year, bore a hole in the middle and pour in ½ cup of sack.

  3. Stop the hole with some of the same cheese and place it in a wine cellar for 6 months.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Milk
Its proteins coagulate into curd, which forms the body and structure of the cheese.

The step that matters

Drawing the curd aside without breaking it. Handling the curd gently keeps the pieces large, so less whey is trapped in them. Broken curd releases moisture unevenly, which changes the final texture and how the cheese ages.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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