As it had been a while since I made a new cheese, I wanted to ensure that my method was perfect before recording another. This time it’s a Cotswold cheese video tutorial.
So three batches later, I believe that the recipe is sound and that my method was good. We have tasted the final result. A delicious cheese with a slight pickled onion flavour. Last month I wrote my initial report, and now here is the verdict.
Maturing: I kept it in the cheese fridge for two and a half months at 13°C (55°F). Instead of waxing, I vacuum packed this round.
De-waxing; As I took it out of the packaging, I noticed that it was a little misshapen. I believe that this was because I vacuum packed it without allowing extra film in between the cheese and the seal. There was no additional whey in the film.
However, once I brought it up to room temperature, it kind of regained its round shape.
Texture; It was easy to cut, and held its shape. Semi hard, and firm. There were no air holes, only places where the onions and chives had moved when I cut the cheese.
Taste; Smooth cheddar taste with a big kick of pickled onions. Full flavoured. It is now Kim’s favourite cheese. It reminds her of ploughman’s lunches that are served in Pubs throughout the UK.
Once tasted, She insisted that I make a double batch to keep up with demand, which is pictured below. I have these maturing in the cheese fridge now.
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| Two Cotswolds ready for vac-packing and maturation. |
Verdict: This is a fantastic cheese. Not too strong, and very tasty. It takes a fair bit of stirring during the cheesemaking process, but well worth the effort. I would certainly make this cheese again (and have done so).
So where is the recipe I hear you ask. Well, as I created this recipe from many sources and have tested it thoroughly, I decided to bundle it with the second edition of Keep Calm and Make Cheese, my cheese making book. However, if you are really astute, you may be able to glean it from the video instructions.
Well curd nerds, I hope you enjoy the Cotswold cheese video tutorial and the verdict breakdown.
Until next time, Keep Calm and Make Cheese!
I made this cheese at the end of January and used a cheese coating as opposed to vacuum sealing or waxing, did the first tasting today, wasn't sure what to expect……..it is THE best cheese I have ever tasted, have got another one pressing as I'm writing this! Thank you for the recipe Gavin! ??
Another excellent video Gavin – thanks for spreading the word. One small question: somewhere, I think on one of your cheese podcasts, you said your vinegar spray bottle contained vinegar diluted with water and a little bleach. Is that right as you don't mention the bleach in the video. So, what is the recipe for your vinegar/bleach mix?
Cheers Anon. I mix up 20ml (two capfuls) of bleach with 2 litres of water for general sanitization before making cheese, and in the spray bottle I fill it half with the bleach sanitizer and half with white vinegar. Works like a treat!
Thanks Gav – very useful information. Perhaps a blog post as well as this reply in the question/comment section would give your answer a wider audience.
Good idea. I will put it on my list
Oh this cheese just looks delicious Im still to have a go at cheese making, I might have to attend a workshop first.
Great idea Sharon. It is probably the best way to learn the art.
Gav x
When are your next lot of cheese making work shops, Ballarat isnt to far from Melton Im hoping I may be able to attend one.
Hi Sharon, have a look at my Cheese Making course information for the next one near you.
Gav x