Lancashire
cheese wows the Americans by Anne-Louise Mazzafiore
Tilly
Carefoot and John Carr from Singleton's Dairy
Singleton's
Dairy in Longridge has been exporting a bit of Lancashire to the
USA since 1996. They were chuffed to bits when they got their first
order, although they didn't really know anything about exporting!
But they soon got the hang of it and they now send a container over
to America every week laden with local goodies.
The
pasteurised milk has had liquid bacteria added to it to
start the cheese off, which makes curds and whey. It's
then scalded before it's run off onto the table...
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...
the machine starts to turn it ...
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It
starts off a bit yogurty in texture, but after plenty
of mixing it starts to firm up
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Some
is chopped and salted and turns into something resembling scrambled
egg!
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Some
is stacked and turned to get the moisture out. You need
big muscles in this game... this tonne of cheese is turned
10-12 times!
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The
cheese is well on its way now..
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...just
needs a bit of maturing ...
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...or
some dipping in shiny red wax to make it look lovely on the
shop shelves
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....or
made into Charlie, the children's cheese, ah, what a cutie!
