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 A soft cheese described in the 1878 ‘Lessons on cookery‘ by Barbara Wallace Gothard as; “Colwick cheese is made from skim milk, is a good imitation of cream cheese, and costs about one-third of the money; it is a capital relish for supper when ripe.”  2021  https://belvoirridgecreamery.wordpress.com/colwick-cheese/Known at least since William Whites ‘History Gazeteer and Directory of Nottinghamshire‘ of 1832 which says of Colwick; “The village has given its name to a thin soft kind of cheese, which is often seen amongst the refreshments set before parties at the tea gardens, and other places of public resort around Nottingham.” and from advertisments in ‘The Nottinghamshire Guardian‘ beginning on Thursday 21 July 1853.  Original Receipt from ‘Nottingham Evening Post‘ – Tuesday 27 May 1941M.R. To make Colwick Cheese: Heat milk to about 82 degrees, add good quality commercial rennet (about two teaspoonfuls to 17 gallons milk), and leave standing till whey separates from curd (this may take 10 or 12 hours). Prepare tin about six inches high and six inches in diameter, with holes in bottom, and line with cheesecloth; put the curd into this, and leave to drain for several hours, till cheese formed. Time taken from adding rennet to having eatable cheese may be 36 hours or more according to tne weather, methods of handling. &c.;  |
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