Page 1 of 1

"Fruit" an Cheese

PostPosted: Sun Aug 10, 2008 6:38 pm
by Mike D
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.



PostPosted: Tue Aug 12, 2008 8:42 pm
by BlueCheese
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.