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...
... the machine starts to turn it ...
It starts off a bit yogurty in texture, but after plenty of mixing it starts to firm up
Some is chopped and salted and turns into something resembling scrambled egg!
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!
The cheese is well on its way now..
...just needs a bit of maturing ...
...or some dipping in shiny red wax to make it look lovely on the shop shelves
....or made into Charlie, the children's cheese, ah, what a cutie!
