Leicester Cheese
Leicester cheese hails from Leicester County, England. It is traditionally made from cow’s milk and coloured with annatto. I use saffran in place of this ingredient but either will work .
INGREDIENTS
3 gallons whole milk
3/4 C buttermilk (or 1.5 packets direct-set mesophyllic starter)
1 packet of saffran, diluted in 1/4 C boiling water (or two drops of cheese colouring per gallon of milk diluted)
1.5 tsp liquid rennet, diluted in 1/4 C water
3 tbsp non-iodized salt, Kosher or Sea Salt or Pickling Salt
Cheese Wax
Directions
Heat milk to 85 F. Add the starter, stir well and cover and let sit for 60 mins.
Meanwhile, boil water and pour over the saffran. Let it sit for the hour of milk ripening time. Then, add the colouring and stir to distribute evenly.
Check the milk temperature and bring it back to 85 F if it has dropped. Add the diluted rennet and stir gently with an up and down motion for several minutes. It using farm fresh milk then stir for several extra minutes. This is because fresh milk is not homogenized and the cream tends to separate. Cover and allow it to set for 45 mins.
Check the curd at the 45 min mark. If it does not give a clean break then let it sit for 15 more minutes. Cut the curd into 1/4 inch cubes. Stir them occasionally for 15 minutes.
Slowly heat the milk to 95 F, increasing the temperature no more than two degrees every 5 minutes. Stir gently to avoid the curds matting together. Maintain the temperature at 95 F for 30 minutes, stirring continuously.
Pour the curds into a colander and let them drain for 20 minutes.
Place the mass of curd on a draining board. Cut it into 2 inch long slices to drain. Lay the slices on the draining board and cover them with a clean towel. Do not use a towel that you’ve used for bread-making! The yeast can cross-contaminate your cheese and cause the cheese to become spongy.
Keep the curds moist by placing the town in a bowl of 95 F water and wring dry and replace overtop of the curds. Turning the slices and replacing the towel every 20 minutes for one hour.
Break slices up with your hands and stir them for several minutes. Add the 2 tablespoons of salt and mix well. Several minutes.
Place curds into cheesecloth lined molds and press at 15 pounds for 30 minutes.
Redress cheese and turn it over and press again at 30 pounds for 2 hours.
Repeat the process at 50 pounds for 24 hours.
Remove the cheese from the mold and cheesecloth. Dust the cheese with remaining salt and shake off excess. Let it air dry at room temperature in a non-drafty location for 2-5 days.
Wax the cheese (or seal with vacuum seal machine. Age at 55 F for a minimum of 12 weeks.
The longer it ages, the more flavourful it will be. It is considered young at 12 weeks and mature at 9 months. If you can wait that long!
