and/or briefly Chester (close. Cheshire [] cheese) is an originally English, cheese from cow's milk with at least 48% fat ith Tr., which matures at least four to eight weeks, in addition, until far over one year can be stored.

The cheese carries the names of the county in the northwest of England from which it comes, Cheshire, in former times County OF Chester, with the capital Chester. One produces the cheese places mainly there and in the neighbouring Counties Denbighshire, Flintshire and Shropshire, which therefore comes that the Countie Cheshire was larger at the time, when the name of the cheese was coined/shaped still around some than today. Since the name of the cheese is not protected, are in addition, copied products under this name in many parts of the world.

History

One assumes that the cheese production was spread or developed further in the area by Cheshire by the Romans at present Roman occupation Britanniens. The Celts probably took over the handicraft from the Besatzern and maintained it also after their driving out. That Cheshire is considered placed to Domesday Book, a realm land register made on Veranlassung of William of the conquerer as the oldest in particular delivered cheese of Great Britain, it in the 1086 finished is in writing for the first time mentioned.

After into the 1640er years an epidemic large livestocks in Suffolk had dahingerafft, of where up to then particularly the Royal Navy had large quantities of cheese supplied to London, increased the conversion of Cheshire cheese in the capital precipitously, as reports of the port authorities occupy starting from 1650. In that year one had begun to transport additionally to the normal trade routes over country Chester also by ship from Liverpool to London in order to cover the rising demand. In late 18. Century became that Cheshire one of the most important cheese on the English market, after the Navy ordered 1758 had that their ships for the internal requirement were to be provided instead of with the usual, cheaper cheese places with supplies from Cheshire and Gloucester to. Around 1823 the annual production at Chester in England amounted to estimated 10,000 tons.

Also in Germany at the threshold of 18. to 19. Century was the cheese already admits and became highly estimated, as for instance the detailed appreciation of the Chester under the point of pass cheese in the Oeconomi justified by Johann George shows. University of Trier: on-line one over Chester cheese ''. There becomes also clearly that it is not so simple to copy genuine Cheshire even if one the method of the preparation knows, since the condition of the used milk plays a decisive role for the quality of the cheese. By original Cheshire one that the cows, which supplied the milk in addition widen on that, expects salty pastures of the Cheshire level (Cheshire Gap) to graze could. The hollow gutter of this level between the hills of north Wales and the peak District of Derbyshire was shoved out by an ice-age glacier, which left many with its retreat like beads dead ice holes lined up, which as small seas and Weiher until today are landscape-coining/shaping. The soils of the region have rich salt depots in surface proximity. These salts obviously lend over the fodder plants of the milk of the cows grazing here a special condition and spice, which distinguish also the cheese as final product. For this reason long time was only Cheshire, for which between for instance May and October one produced so long the cattle in the free one to graze, in the remote trade for good prices removably. The milk from the winter feeding with hay or Silage was used for the internal requirement of the region.

Into late 19. Century inside the different variants of the Cheshire were usually longer stored than today usual, before they came into the trade. Older Chester is firmer and thus rather suitably to get over the adversities of transport with horse trucks on holprigen roads and by sailing boat on high lake without prejudice to. Younger one, fresher and also Cheshire, how he is predominantly produced in similar form also today, began themselves only toward end 19. Particularly to intersperse century in the industrial areas in the north of England and the Midlands. For this less geschmackliche than rather financial motives was crucial, since young cheese could be produced and driven out by the shorter storage time generally more cheaply. The sales figures of the Cheshire reached a high point around 1960 with approximately 40,000 tons per year, since that time however they sink due to the increasing selection at other cheese places continuously. With 6.500 tons annually that is Cheshire nevertheless the usually-sold cheese of its kind in the united kingdom. Since the name is not mark-legally protected, also many other manufacturers in all world produce after cheese the Chester and/or Cheshire method and call it also in such a way. The result stays in consistency and taste however frequently behind expectations, which place Feinschmecker at genuine Cheshire.

Production

The actual production of Cheshire lasts only two to three hours. The milk of the morning milking course is mixed with that of the preceded evening, pasteurisiert if necessary and shifted then with a starter culture by lactic acid bacteria, in order to prepare the milk maturing. Subsequently, one brings the acidified milk with lab to coagulating. After the coagulation the developed quark is heated up approximately 40 minutes long in the set free whey. Then the whey is separated briskly, while the cuts the break and up to grain size disjointed. Subsequently, the break gesalzen, to grind and filled up into forms, in which it is pressed until two days. Afterwards the cheese loaves from the forms can be taken and stored in cooling cellars, where they are maintained up to desired ripe ones. Maturing lasts at least four to eight weeks, the cheese can however until far over one year mature, whereby the taste with increasing maturing becomes sharper. Some manufacturers still use for Chester excluding raw milk, while the industriellen producers process pasteurisierte milk. One in the area with milk farmer cattle race liked is the Frisian Holstein Frisian. Teddington Cheese (dealer name) over Appleby's Cheshire ''

Articles in category "Chester (cheese)"

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