N is for NORTH WILTSHIRE CHEESE

Highly sought after in the 18th Century.
North Wiltshire Cheese is now very uncommon
and made only by one or two specialist producers.

To make North Wiltshire Cheese:

  •  The evening's milk was strained into the cheese vat
  •  In the morning the cream was skimmed off to make butter
  •  The warm morning's milk was added
  •  Colouring and rennet were added
  •  The whey was drawn off
  •  The curd broken up again, put into a cheese mould lined with cheesecloth
  •  The cheese mould was then put into the press
  •  The cheese and mould was taken out a few hours later
  •  It was then turned and put in a dry cloth
  •  The cheese in a dry cloth was then put back into the press
  •  It was left in the press for about 3 days
  •  After 3 days the outside was rubbed in salt