We held this class on a Tuesday and had the pleasure of Rob and Debbie. Debbie is a radiographer and Rob works in
software has travelled all around the world. Although they are both interested in cheese making, Rob is the one with a passion for cheese and wants to make more at home.
Because the class was on a Tuesday, we had already processed our milk the day before, so there was no large vat against which to compare. But that did not matter as we had an excellent time making two pots of Wensleydale.
You can see in the photo to the left that we do not use a huge amount of equipment:
- An inner and outer crate
- Plastic jug
- Sharp knife
- A bucket to decant whey into
Ripening started at 30oC, we stirred every ten minutes until it was ready to
put the rennet in. We achieved a good set which is a good sign of acidity nicely developing.
We cut, let the curd rest for five minutes or so and then we stirred gently with our hands so as not to damage the curd.
Eventually – it was a long haul as it is still cold in our little dairy, we got the curd to the ‘shotty’ stage and we decanted the whey. There was a little competition to see who could make the best shaped block of curd, (Rob won!) but really, Rob and Debbie worked together well and helped each other pot up.
Then it was a case of turning until there was no more whey, then cutting into
cubes, tumbling them around until once again, no more whey came out. We did an acidity check at this stage just to show Rob and Debbie that we had indeed achieved the right acidity so they could achieve the same result at home without an acidity meter.
And then we had two pots of lovely, crumbly Wensleydale, which Rob and Debbie took away with them to finish pressing at home.