How we make cheese at Two Hoots

First thing in the morning the pasteuriser is heated up and sanitised for the day’s work.
Once ready, we pasteurise the milk and pump it through to a heated vat increasing the milk temperature. Starter culture and blue mould are then added to give the correct flavours, texture and acidity. The contents of the vat are then allowed to ripen and vegetarian rennet is added, which coagulates and sets the milk into a solid called curd.

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We cut the curd with long curd knifes

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This cuts the curd into small cubes and the clear liquid called whey is drained off

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Once filled the moulds are placed on the table to drain

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Once all the moulds are full they are turned to give them an even shape

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The cheeses are placed into brine tanks for flavour and to help the blueing process

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As they mature they are turned and rubbed regularly to give an even rustic rind.

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We use two types of curd knife – one cuts horizontally and the other vertically

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The curd is measured out into the moulds

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The mould creates the Barkham Blue ammonite shape

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It’s a very satisfying process but there is still more to do

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A piercing machine allows oxygen into the cheese which starts the blueing process

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When ready they are wrapped, packed and chilled ready for collection.

These last three days I have had great hunks of your extraordinary Barkham Blue which I bought at Paxton and Whitfield on Monday and soon I will be going back to America. I am writing you to find out how I might be able to get some of it sent to California. This is a masterful cheese beginning the moment you slice into it and see that great burst of yellow pate. The texture the balance the surprise the lingering complexity…oh I do hope that there is some way I can get it shipped to me.
With my fingers crossed and great admiration for your achievement.
CB (Mr)