All About English Cheddar with Tia Keenan

By Mike Miranti

Tia Keenan just got back from a Cheese Tourism trip throughout the UK called “The Cheddar Odyssey” She tells us about her trip and explains what makes Cheddar, Cheddar.

Cheesemaking 101: You coagulate the milk with rennet and a starter culture. This separates the curds from the whey. The whey is essentially the water of the milk. You add the salt and press the curds into a mold and cook it. This is the 101 of how to make cheese

Cheddaring: To make Cheddar you press and layer the curds and you essentially make a slab of it. It looks like cheese-shale. You cut the shale into curds, heavy salt it, and then press those curds into a mold which is lined with a muslin cloth. You wash that cheese with lard and then let it age.

Tia also brought a Smoked Cheddar Cheese from Westcombe. It was smokey and rich and you could smell it from a mile away. I didn’t think it could get any better but than Tia told us it wasn’t available in the US, so obviously it became even more delicious

What Are We Drinking:

Tia Keenan: Dolin Blanc Vermouth with Soda and a Lemon Twist

Mike: Wolfer Rose Dry Cider

Tom: Gin Gimlet (2.5 oz of New Amsterdam Gin .5 Fresh Lime Juice)

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