Colwick Cheese
Colwick cheese was invented in the 18th century, and is an example of a curd cheese. As it forms in the cheesecloth the cheese forms a dish and this is often filled with honey or other ingredients to make a delicious cheese.
It is simple to make really. Of course Belvoir Creamery, who sell it commercially from their red poll cattle, have the process off to a ‘T’, but I couldn’t resist a try.
Basically it is a simple curd, placed into a cheese cloth in a ring. As the whey drains the cheese sticks to the cloth and then it forms this sort of hole, which can be filled with anything you like.
I used:
4 litres whole milk
5 drops of rennet
150 ml homemade yoghurt as a starter
Heat the milk to 33C
Add the starter
Leave for an hour
Add the rennet
Wait for a curd
Spoon the curds (Don’t even cut them) into a cheesecloth in a large ring.
Leave to drain for 24 hours
Salt the outside of the cheese and leave to dry for 2 – 3 days.
Colwick cheese is made commercially by Belvoir Creamery near Nottingham from rare Red Poll Cattle.
This is our take on a homemade version.