Tuesday, 15 March 2011

Homemade Cheese

Last Friday 11th March I heard Lady Antonia Fraser interviewed,  at the Essex Federation of Women's Institutes, about her recent book on her life with Harold Pinter. She explained that everything in her book had been taken from her diaries, which she had written for very many years. She said it wasn't necessary to write every day but on a regular basis. This reminded me that although I don't keep a diary and never had, my blog was a type of diary in that it records events and memories which would otherwise be easily forgotten.

Last week we were in London, and visited the Modern British Sculpture exhibition at the Royal Academy of Arts.  There were some very interesting pieces but also some which needed more than a little imagination.

While in the area we also visited the Aktis Gallery, where there is a showing of 20th century Russian artists. Well worth the visit if you are in the area. http://www.aktis-gallery.co.uk/

Our day ended at the BAMS where the winners of the  student medal competition were presented with their prizes. It was so nice to see so many really good medals and the enthusiastic young artists were in awe of the surroundings at Cutlers Hall.

Small cheese 175g approx
Several weeks ago I made some cheeses, and I decided it was time to cut into the smallest one, which appeared to be ripe and firm and had a pleasant aroma. We were not dissapointed, in fact I was really pleased with the result.

another image of same chees
It is a rich buttery yellow colour and has a smooth firmish texture, with no air bubbles, or other imperfections. Perhaps a little salty but nothing to spoil the flavour.   This cheese was made with 1 litre of full cream pasteurised milk. See photos.

Today I am busy making another cheese. Just hoping that I have used the same method as before.  The advantage of a small cheese is that they mature quickly, but of course that means it could become dry and hard if left for just a little too long. Unlike a very large cheese, the small size means that it will never develop a really strong flavour as it hasn't the time to develop. However  this  first cheese is a resounding success. 

The larger cheese I made about seven weeks ago is still ripening. I think I will leave it at least another three weeks before we taste it.

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