I have been looking back over the progress of my cheeses ahead of planning the new season’s programme. The one that I am most excited by is the Helmingham Angleot. The idea of creating this cheese was a reference in Fruitful Endeavours the 16th C Household secrets of Catherine Tollemache, the only method I could find was from 1672 from The Queen-like Closet or Rich Cabinet, as cheese making goes – lacking in detail, here it is in full.
“Take some new Milk and strokings together, the quantity of a Pail full, put some Runnet into it, and stir it well about, and cover it till your Cheese be come, then have ready narrow deep Moats open at both ends, and with your flitting Dish fill your Moats as they stand upon a board, without breaking or wheying the Cheese, and as they sink, still fill them up, and when you see you can turn them, which will be about the next day, keep them with due turning twice in a day, and dry them carefully, and when they are half a year old, they will be fit to be eat.”
I do love the description of the book – “Stored with All Manner of Rare Receipts for Preserving, Candying and Cookery. Very Pleasant and Beneficial to All Ingenious Persons of the Female Sex”
I produced four cheeses in total and ate the first too soon – I was having problems controlling its excessive runniness….,
The second and third at perfect timing- they had been chilled then lifted at the optimum moment into a Henry Watson to ‘slump’, but I saved the last until Christmas at which point it was definately past its best, having dried too much.
I had rind washed my Angelots in Aspall Imperial Cyder; next time I’d like to try using Cyderkin as its an older recipe (but weak), but also the stronger cyders as it will be interesting to see what cultures inhabit the rind.