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Win Green is a soft mould ripened unpasteurised cow’s milk cheese. It is made using method and recipe similar to farmhouse Camembert cheeses, but has a flavour that is distinctly different to Camemberts. The cheese is made with a conventional rennet clot using vegetarian rennet – again helping to differentiate it from the traditional Camemberts. The cheese is formed in moulds in about three hours, spending about twenty hours draining before hand salting and storage in the ripening store. The conditions required are similar to St. Nicholas but with a higher humidity to help develop the white mould coat. The cheese will ripen for about six weeks before sale, but as with all soft cheeses batches will vary in the time taken to ripen depending upon milk quality, the speed of draining, and time of year. Some cheeses may take eight to ten weeks to be ripe, others may take longer. The cheese can be eaten young, according to your taste, but the best way to judge the ripeness is to get your hands on the cheese and give it a squeeze. The more it yields the riper it will be. The cheese is made in two sizes, an individual cheese of about 250 gms and a larger cutting cheese of about 1kg in weight and 20 cm diameter. At nearly 1000 feet above sea level, Win Green is a prominent feature of the Cranborne Chase, providing fantastic views of the beautiful surrounding area.
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Copyright © 2006
Cranborne Chase Cheese
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