Revival of an Old French Tradition

The use of ash on cheese is traced back to small farmhouse cheese makers in France, who preserved their autumn cheeses through the winter months by coating them in an ash and salt mixture. Ash was originally made from grape vine cuttings or charcoal from the fireplace, providing an instant rind for protection and neutralised surface acidity, while allowing natural moulds to continue to grow. The ash, or activated charcoal which it is sometimes called, allowed moisture to be drawn out and the curd to mature without the rind becoming rancid or sticky. The end result is a condensed, nutty texture with a strong creamy flavour. Ashing will sweeten the surface of your cheese and prepare it for Penicillium Candidum mould growth, inhibiting unwanted bacteria.

Brief directions for use: - Mix ash with your salt before applying and within a few days the black rind become greyer as the white mould grows through – within 8-10 days the entire rind should be white

Witnessing a new trend amongst Artisan and home cheese makers is always exciting; ever keen to try something new to them, but which was tried and tested many generations ago.

Ash is readily available from Moorlands https://www.cheesemaking.co.uk/cheese-making-ash

To view Moorland’s extensive range of cheese making ingredients, equipment and advice please visit www.cheesemaking.co.uk

The Big Cheese Move

If you’ve visited our website recently, or if you follow us on Twitter, you will have seen that Moorlands has recently moved our premises from the beautiful setting of Castle Cary, Somerset to the equally beautiful Moreton in Marsh, Gloucestershire.

Of course Somerset is known for being the home of Cheddar cheese, which originated from the village of the same name. It is thought to have been around since the 12^th century, when it was purchased by Henry II, and it’s still a hugely popular buy today.

Meanwhile, Gloucestershire is the home of the popular, semi-hard Gloucester cheese, which is actually available in single and double varieties. Double Gloucester is aged for a longer period, creating a stronger taste, and is often blended with ingredients such as chives and spring onions. It also features in Gloucestershire’s annual cheese-rolling contest.

But whatever your taste in cheese, and regardless of where we’re actually based, you can be sure of purchasing premium quality cheesemaking kits, equipment and supplies from http://www.cheesemaking.co.uk

Marvellous Mozzarella

Mozzarella is a fresh tasting, firm but creamy curd cheese that is often added to pizza toppings or pasta bakes as it melts easily. Traditionally made from buffalo’s milk, but now more commonly produced using cows’ milk due to high demand, you can make tasty Mozzarella in your own home.

The first Mozzarella was made near Naples, Italy, and legend has it that it originally came about by accident when cheese curds fell into a pail of hot water, although it has also been attributed to third century Italian Monks who gave out “Mozza’ to the poor.

For a traditional Italian salad, slice Mozzarella and ripe tomatoes, drizzle extra virgin olive oil over the top and add torn basil leaves and a little salt to taste.

Need a supply of fresh Mozzarella? Then simply make your own – it’s easier than you think!

At Moorlands, we’re pleased to offer a complete Mozzarella Cheese Kit containing full instructions, dial thermometer, cheese curds, citric acid and vegetarian rennet – just add milk and a little of your time! Click here to order your kit.

To view other cheesemaking kits that we offer, please visit www.cheesemaking.co.uk

Waxing Lyrical About Cheese

With Christmas approaching, it’s worth remembering that it’s not just our cheesemaking kits that make great presents, as cheese hand made by you can make a great gift too! To make your cheese look all the more festive, you can give it that finishing touch with one of our colourful waxes. www.cheesemaking.co.uk/cheese-making-cheese-wax

  

These waxes give a beautiful airtight finish to hard and semi-hard cheeses, keeping the good bacteria in and the harmful out and preventing the cheese from drying out. Just melt down the wax in a heavy pan, a little larger than the cheese to be dipped. We recommend dipping the cheese twice for a perfect finish before allowing the wax to cool. You can then simply place the lid on the pan and store the wax somewhere cool between batches.

Whether you choose to give one of our popular Moorlands cheesemaking kits www.cheesemaking.co.uk/cheese-making-cheese-making-kits or a cheese lovingly made by you and encased in one of lovely waxes, we’re sure your gift will be very well received. 

Why Make Your Own Cheese?

There are many reasons for making your own cheese at home. In addition to the enjoyment of the process and the satisfaction of achievement, there are the added benefits of making cheese to your own taste and to suit your personal dietary requirements. Then of course, there are the health benefits.

Much publicity has been given over the years to controlling the amount of salt that we consume in our diet, encouraging us to stay within guidelines set for its recommended daily intake. By definition many cheeses require salt to aid with the cheesemaking process and act as a preservative. However, certain soft cheeses may be made without the introduction of salt, whilst when making other types of cheese you are able to control the amount, type and quality of salt that you use. At Moorlands we recommend using our fine grade, organic sea salt (see here)

And of course, cheese is a great source of calcium needed for healthy development of bones and teeth in children and to stave off osteoporosis in later life. In fact, why not get the kids involved in the cheesemaking process with one of our Kids Cheesemaking Kits (more here) that help to make cheese healthy and fun?

Whether you use cows’, ewes’ or goats’ milk, make cheese to a traditional recipe or add your own herbs or spices, the beauty of making your own cheese is that you’re in control and can enjoy making the cheese that you really want to eat.

For more information please visit www.cheesemaking.co.uk

Or you can call 0196 335 0634 or complete our form here

Welcome to Moorlands

Welcome to the blog for Moorlands Cheesemaking Ltd, suppliers of professional-style cheesemaking kits that allow you to make delicious cheese tailored to your individual tastes, in your own home.

Originally established in 1969, Moorlands is based in Somerset, home of traditional English Cheddar and the popular Frome Agricultural and Cheese Show. People from all walks of life including top London restaurateurs and well-known celebrity chefs have purchased our cheese kits.

The beauty of making your own cheese is that you can take into account your own personal food intolerances or tastes. For example, if you are unable to digest cows’ milk, you can use goats’ or ewes’ milk instead or if you like a cheese flavoured with herbs or spices you can add these when making your cheese.

Our cheesemaking kits come complete with liquid rennet (an enzyme complex that curdles milk) and high quality starters (cultures containing lactic-acid producing bacteria used in the fermentation process). They also contain the necessary equipment to get started with the cheesemaking process including cheese moulds, thermometer, cheesecloth, full instructions and, in the case of hard cheese kits, a press. 

Whether you’re looking to take up a new interest yourself or are seeking a slightly more unusual gift, a Moorlands cheesemaking kit is the ideal choice.

For more information please visit www.cheesemaking.co.uk

For enquiries please call 0196 335 0634 or use our customer enquiry form at www.cheesemaking.co.uk/index.php?route=information/contact

We look forward to hearing from you and sharing our love of cheesemaking.