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Lincolnshire Poacher is a cheddar cheese that combines a sweetness like Gouda, with a touch of bitterness. It is pale yellow inside, with a brownish rind.
It is made using unpasteurized milk from Holstein Cows.
The milking is done at 5 am each morning. The milk is piped straight from the milking room into the vat in the cheese factory, where it joins milk from the previous evening' s milking.
The cheesemaking starts at 6 am. The milk is heated to 105 F (41 C). A starter culture containing lactococcus is added, along with rennet to curdle the milk. The curd is cut very small, then stirred for an hour until it's even smaller, the size of a grain of rice. Then the vat is drained of whey, leaving the curd behind. The curd is cut again, then salt is mixed in by hand. The curd is milled again to cut the curd up finely. The curd is then packed into wheel moulds, with weights on them for 48 hours.
The cheese is then turned out of the moulds, and aged on wooden shelves for 12 to 24 months.
Each batch of Lincolnshire Poacher Cheese made requires 9,700 pints of milk, and yields 1/2 ton of cheese or 20 wheels. Each wheel ends up weighing around 45 pounds (20 1/2 kg.)
Nutrition
45% fat content.
History
Lincolnshire Poacher is made by a Simon Jones on a farm that has been in his family since 1917. The farm is about 10 miles from the sea, in Lincolnshire.
Dairy production on the farm began in the 1970s; cheesemaking started in 1992.
Lincolnshire Poacher was created on 12th February 1992 by Simon and his wife Janette, with advice from a Welsh cheesemaker, Dougal Campbell.
The business is now (2006) run by Simon and his brother Tim (who took over sales and marketing in 2000.)
Lincolnshire Poacher was awarded the Best British Cheese award at the 2001 World Cheese Awards.
Acknowlegements
Cohu, Will. Take 9,700 pints of milk, add bacteria and wait. London: Daily Telegraph. 5 October 2003.
Other entries for Cheddar Cheese
Canadian Cheddar Cheese, Cheddar Cheese, Daylesford Cheddar Cheese, Dunlop Cheddar, Farmhouse Cheese, Fountains Gold Cheese, Government Cheddar Cheese, Lincolnshire Poacher Cheese, Old Cheddar, Porter Cheddar, Red Dragon Cheese, Tillamook Cheese, White Cheddar, Yeoman Cheese
Other entries for Firm Cheeses
Battelmatt Cheese, Beaufort Cheese, Bergkäse, Bitto Cheese, Brick Cheese, Emmenthal Cheese, Etorki Cheese, Gloucester Cheese, Gouda Cheese, Halloumi Cheese, Havarti Cheese, Hoop Cheese, Isle of Mull Cheese, Kambera Cheese, Lamb Chopper Cheese, Longhorn Cheese, Muenster Cheese, Murcia al Vino Cheese, Pinconning Cheese, Provolone Cheese, Raclette Cheese, Red Leicester Cheese, Royal Windsor Red, Salers Cheese, Sussex Yeoman Cheese, Tomme d'Abondance, Washed-Rind Cheeses, Windsor Red Cheese
Other entries for Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Yak Cheese, Yeel Cheese
Other entries for Dairy
Butterfat, Butter, Milk, Nondairy Topping
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