THE CHEESES

 FORT GREY ; a soft, young full-fat Guernsey milk blue cheese.

Difficult to say what it is similar to. Forme D’Ambert perhaps.

Made without pressing and dry salted on day two it is then ripened for just under three weeks being pricked and turned regularly. The pricking is to allow internal blueing otherwise it would just be a blue exterior. The blue is apparent at around the seventh day.

It is then wrapped, placed in a cold fridge and continues to slowly ripen before being sold at five to eight weeks’ old.

Each batch takes around 180 litres of milk, a pot of commercially made cheese bacteria and blue mould and,finally into the mix is added vegetarian rennet.

It is a cheese that seems to appeal to Stilton lovers and to brie fans. The recipe is adapted from the Ashby Blue given to us on the AB Course and was invented by Chris Ashby. There are actually several cheeses in Britain at the moment with their roots in that recipe. Thanks Chris!

SIMPLE CURD

As it sounds, a very basic fresh unripened cheese sold on its second day.. Jason at Forest Stores suggested I make some and it is now made to order mainly for customers who love to sit and eat it plain or with nutmeg or sugar. It is lovely and creamy. It is very hard to buy in England and I think it will become more popular when people know I make it. With the milk and labour and commercial starter that I use though, it may seem a more expensive alternative to soft cream cheese but it is worth it!