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{{#seo:
|title=Exmoor Jersey Blue cheese: Cooking Wiki
|titlemode=replace
|keywords=#cheese #exmoorjerseybluecheese #curd #cheeses #britishcheeses #somersetcheeses #fat #brine #cheddar #cowsmilkcheeses #bluecheeses
|hashtagrev=12032020
|description= :Exmoor Jersey Blue is a PGI full fat, blue veined, soft cheese, with a buttery texture. Made from unpasteurised milk of Jersey Cows
}}


[[Image:Exmoor Jersey Blue cheese.jpg|300px|thumb|right|Exmoor Jersey Blue cheese]]

* Description:

Exmoor Jersey Blue is a [[PGI]] full [[fat]], blue veined, soft [[cheese]], with a buttery texture. Made from unpasteurised [[milk]] of Jersey Cows. Natural rind carrying both blue and white moulds. No added colouring or other artificial additives. Typical composition 49% moisture, 1½% salt, 34% fat, рНб.О.

*Geographical area:

West Somerset including part of the Exmoor National Park. The warm, wet climate of West Somerset and the red soil deriving from the underlying old and new red sandstone, combine to give a characteristic lush pasture and long grazing season producing a richly flavoured [[milk]].

*History

Willett Farm is a dairy farm, which supplies [[milk]] for [[Cheddar]] [[cheese]] making by Tower Farms Dairy on the same estate. In 1986 a small [[cheese]] making operation was started as a diversification on Willett Farm itself, by the [[cheese]] maker from Tower Farms. This used a traditional hand process, initially based on ewes’ [[milk]]. Dr Duffield took over this operation at the beginning of 1988. He extended the product range by also making [[cheese]] first from goats’ [[milk]] and then Jersey cows’ [[milk]], and by adapting the process to make softer [[cheese ]]as well. Exmoor Jersey Blue was the resulting soft Jersey cows’ [[milk]] [[cheese]], and has become their highest volume product. Production started in 1990 for local sale, and expanded to satisfy a national market in 1991 (when the Milk Marketing Board freed the [[milk]] supply).

*Production:

[[Milk]] is heated to 70F. Starter is added and the [[milk]] is heated to 85-90F and this temperature is held for 3-5 hours. Vegetarian [[rennet]] and ''penicillium roquefortti'' are added during this period. After the [[curd]] has set, it is cut and allowed to heal for a short time. Two-part moulds are filled with [[curd]] using hand-strainers and the [[curd]] is left to drain. After approximately 6 hours the top section of the moulds is removed and the moulds are turned. They are turned again after approximately 18 hours. After 24 hours the [[cheeses]] are left in a solution of [[brine]] for approximately 6 hours. The [[cheese]] is left to drain for approximately 36 hours and is turned twice during this period. After undergoing needling into both faces by hand, the [[cheese]] is transferred to a maturing room and sprayed from both sides with ''penicillium candidum''. The [[cheese]] is then left to mature for 3 to 6 weeks and turned every other day.

Reference: '''[http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=298 The European Commission]'''

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

<code 'hashtagrev:12032020'>[[Special:Search/cheese|#cheese]] [[Special:Search/exmoorjerseybluecheese|#exmoorjerseybluecheese]] [[Special:Search/curd|#curd]] [[Special:Search/cheeses|#cheeses]] [[Special:Search/britishcheeses|#britishcheeses]] [[Special:Search/somersetcheeses|#somersetcheeses]] [[Special:Search/fat|#fat]] [[Special:Search/brine|#brine]] [[Special:Search/cheddar|#cheddar]] [[Special:Search/cowsmilkcheeses|#cowsmilkcheeses]] [[Special:Search/bluecheeses|#bluecheeses]]
</code>

Exmoor Jersey Blue cheese - Revision history

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