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)
