Chef at 11:54, 3 February 2016

2016-02-03T11:54:33Z

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{{#seo:
|title=Bertelin Staffordshire cheese: Cooking Wiki
|titlemode=replace
|keywords=#cheese #cream #curds #bertelinstaffordshirecheese #whey #fat #cheeses #curd #sagederbycheese #maize #pdo
|hashtagrev=12032020
|description= :Bertelin Staffordshire is a PDO cheese produced by the Heath family of Bertelin Farmhouse Cheese Company at Ellenhall Grange Farm near
}}


[[Image:Bertelin Staffordshire cheese.jpg|300px|thumb|right|Bertelin Staffordshire cheese]]

* Description:

Bertelin Staffordshire is a [[PDO]] cheese produced by the Heath family of Bertelin Farmhouse Cheese Company at Ellenhall Grange Farm near Eccleshall in Staffordshire. It is made from [[Pasteurised|pasteurised]] [[Cows' milk|cows' milk]] from their own herd of Friesian [[Cows|cows]] and [[Vegetarian rennet|vegetarian rennet]]. It has a smooth, slightly crumbly texture which can be hard or semi-hard depending on the age of maturity, a pale [[cream]] colour and is creamy, fresh and lactic in flavour. It has a [[fat]] content ranging from 30-35 % with the [[fat]] in dry matter making up between 48-51 %. The [[cheese]] is cylindrical in shape, weighs 8-10 kgs and is sold cloth-bound.

*Geographical area:

The County of Staffordshire in England. The [[milk]] and [[cream]] used for the [[cheese]] may be sourced from any Staffordshire farm. Currently it is sourced from seven farms within the county of Staffordshire which are based near the [[cheese]] production dairy. The [[milk]] tankers collecting the [[milk]] and [[cream]] have a specific collection route and on-board computers which note the farm details, [[milk]] volume, [[milk]] temperature and date of collection. The producer has a [[cheese]] process record compiled from the Dairy Farmers of Britain (DFB — a large dairy farmers' co-operative through which the [[milk]] for the Staffordshire [[cheese]] is brought) this includes a delivery note, which links back to the dairy farm and forward to the final pressed [[cheese]] in the maturing room.

The county of Staffordshire has a warm, wet, westerly climate and a carboniferous limestone terrain, producing lush grazing pasture which produces the creamy [[milk]] that gives the [[cheese]] its character. The soil has a natural aptitude for producing a fine herbage of grass (neighbouring counties of Cheshire and Derbyshire have a higher rainfall and temperature in comparison to Staffordshire). The properties of this grass are essential to the nature of the Staffordshire [[cheese]]. All [[milk]] and [[cream]] used to make the Staffordshire [[cheese]] are produced from cows grazing on this pasture. In winter the cows are fed mainly on grass silage and [[maize]] silage which comes from Staffordshire soil, with a small amount of concentrates to boost protein in the diet.

Staffordshire is neighboured by Cheshire and Derbyshire. Cheshire has a higher rainfall and temperature in comparison to Staffordshire. The land area has a high rock salt and saline (salt solution) content which is a considerable difference in comparison to the carboniferous limestone terrain of Staffordshire. The main [[cheese]] of Cheshire is the [[Cheshire cheese|Cheshire Cheese]] which is highly acidic and a very crumbly product.

The other nearest county to Staffordshire is Derbyshire where [[Stilton]] and [[Sage Derby cheese|Derby Cheese]] are made. These cheeses are very different to the Staffordshire [[cheese]] with the penicillium Rocquforti of Stilton and the smooth textured [[Sage Derby cheese|Derby]] which is more like a softer textured form of [[Cheddar]]. Staffordshire Cheese differs from other varieties of [[cheese]] made in surrounding counties because of the distinctive nature of the cows diet, the mixture of starter cultures used and the size of the cloth bound [[cheese]] which creates a particular type of body and texture in the final product. The [[cheese]] is re-establishing its reputation with consumers and retailers. It is sold at farmers' markets, farm shops, local delicatessens and by mail order.

*History

The origins of the [[cheese]] can be linked back to the Cistercian monks who settled in Leek, Staffordshire in the 13th century. These Monks led a life of prayer, study and work. The monks set out to be self-sufficient and were agriculturalists, potters, bakers, brewers, [[cheese]] makers and printers. They brought their [[cheese]] making skills to the region with them. Staffordshire Cheese continued to be produced until the advent of the Second World War, when the central [[milk]] gathering policy by the [[milk]] Marketing Board spelt the end of many English regional cheeses. This application therefore represents the revival (by an artisan [[cheese]] maker co-operating with local farmers) of this traditional [[cheese]] lost, as so many were, to wartime food supply policy. The revived [[cheese]] is establishing its reputation amongst retailers and consumers.

*Production:

When the tanker delivers [[milk]] to the Staffordshire Cheese Company, the on-board computer generates a delivery note giving [[milk]] volume, tanker route number, [[milk]] temperature and delivery date. The co-operative has a central computer system called 'Core [[milk]] system' into which all [[milk]] tankers download information daily, including tanker route, farm collection point and chemical and bacterial analysis of the [[milk]] collected. The Food Standards Agency's Food Safety Workbook is a documented record of the food safety management system. As well as covering the quality assurances given by the suppliers of raw ingredients used in making the [[cheese]] it also covers the traceability of the [[cheese]] once it leaves the production site. If the [[cheese]] is sold whole, the manufacturing date is on the invoice, if it is sold in portions it has on the label the packing date, which links back to the processing record for the manufacturing details. This is covered by the maintenance of batch and stock records, sales invoices and details of customers.

Fresh raw [[milk]] from farms within the county of Staffordshire is held overnight at a chilled temperature of 0-5 °C. On day two, Staffordshire [[cream]] (also sourced from farms within the county) is added to the [[milk]] and stirred in for 15 minutes. This [[milk]]/ [[cream]] mixture is pasteurised at 72-75.5 °C for 15-20 seconds. The mixture is then pumped into a [[cheese]] vat and a temperature of 32.5- 35 °C achieved. At 28 °C, 0.2-0.4 % mixed starter cultures containing strains of ''lactococcus lactis subsp.cremoris'', ''lactocuccus lactis subsp. Lactis'' and ''lactocuccus lactis subsp. Diocetylactis'' are added to the [[milk]] for acid development and flavour. After 60 to 75 minutes of ripening at 32.5 °C, [[rennet]] is added at the temperature of 31-33 °C. The [[rennet]] coagulation takes 45-50 minutes and is tested by hand before cutting. [[Curd]] will then be firm with a clean break. After 35-45 minutes the [[curd]] is then cut the length of the vat and across the vat with a vertical knife, and then cut with a horizontal knife in the same manner. This takes 20 minutes.

The [[curds]] are then stirred at 30-32 °C for 40 minutes. They are settled and the [[whey]] is drawn through a sieve at the end of the vat for 35 minutes. At the completion of the [[whey]]-off, the acidity will be 0.29 % lactic [[whey]]. The [[curds]] are then broken every 15 minutes over a period of 45 minutes. Acidity at first break is 0.39 %, at second break 0.45 % and at the final break 0.53 % lactic acid. The curds are then broken by stainless steel peg mill. 2.5 % [[salt]] is added to the [[curds]] during milling. The [[salt]] is mixed in by turning the [[curds]] with a food-grade plastic shovel once and by hand three times. The [[cheese]] is only turned 4 times in total as any more would dry out the [[curds]]. Then the salted [[cheese]] curds are hand filled to muslin cloth-lined stainless steel moulds. The cloths have sewn in circular bases, and the moulds are specially made for [[whey]] drainage and [[cheese]] shape. The [[cheeses]] are then pressed at 2lbs per square inch at 21-25 °C overnight. After pressing, the [[cheese]] cloth smoothly covers the surface of the [[cheese]]. The cheeses are stored on shelves at 7-10 °C, turned daily for one week and weekly thereafter. The mild [[cheese]] is ripe in 2-4 weeks, but can be matured for up to 12 months.

Reference: '''[http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=678 The European Commission]'''

===Awards===
2009 International Cheese Awards Gold

2010 British Cheese Awards Bronze

2011 International Cheese Awards Highly Commended
===Suppliers===
'''[http://www.hartingtoncheeseshop.co.uk/cheeseshop_products.asp?id=5 The Hartington Cheese and Wine Company]'''

{{CategoryLineIngredients}}
[[Category:Ingredients]]
[[Category:Dairy products]]
[[Category:cheeses]]
[[Category:British cheeses]]
[[Category:Staffordshire cheeses]]
[[Category:Cows' milk cheeses]]
[[Category:PDO-PGI-TSG ingredients]]

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Bertelin Staffordshire cheese - Revision history

Chef at 11:54, 3 February 2016