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A guide to the process of making traditional Gloucester cheese
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Testing the curd |
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Cutting the curd |
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Stirring the curd |
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Testing the curd It's not ready yet. |
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Testing the curd Now the texture is right. |
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Running the whey off The whey is used to feed the pigs on the farm. |
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Cutting the curd |
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Turning the curd |
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Piling the curd blocks |
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The curd mill A traditional Victorian mill is used. |
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Milling the curd As demonstrated by Gary and Rod. |
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Adding salt |
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Mixing the salt in |
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Putting the curd into moulds |
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Filling mini moulds |
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Pressing the cheeses Using traditional Victorian presses. |
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Last updated: June 2010