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Having just successfully (so far) produced a pair of Lancashire cheeses, the other half is asking me to now provide her one with cranberry in it (or apricots, or pickled onions, or herbs etc). I have seen and eaten Wensleydale with Cranberry and very nice it was too, and the Lancashire is a similar texture.

Do I just put cranberries in at the salting stage, prior to pressing.
Do I cook the fruit first??
Does the fruit need to be sterile?
What would be the shelf life of this type of cheese?

Any ideas or suggestions greatfully acknowledged.

Thanks,

Mike.

I thingk this has been talked about some time ago. The thing about fruit is that they can go moldy fast. I would either brine them or soak them in honey so that their saturated in one or another to inhibit mold growth. They are added at the end when u mold the cheese.