Echester cheese: Difference between revisions
(Created page with "{{Infobox cheese | name = Echester cheese | image = 250px | alt = | caption = | othernames = | country...") |
No edit summary |
||
| Line 19: | Line 19: | ||
| commons = | | commons = | ||
}} | }} | ||
'''Echester cheese''' is a traditional semi-hard cheese made in the [[Great Nortend|Erbonian]] city of Echester, originally by the monks of Echester Abbey and later by other cheesemakers. It is a popular cheese around the country, and is often included in the field rations of the [[Royal Army (Great Nortend)|Royal Army]]. The cheese when lightly aged is smooth and flexible, with a mild smell. However, as the cheese ages, it becomes crumblier and with a more distinctive smell and taste profile, often said to be reminiscent of chestnuts. The rind is edible, and is often considered especially delicious. | '''Echester cheese''' is a traditional semi-hard cheese made in the [[Great Nortend|Erbonian]] city of Echester, originally by the monks of Echester Abbey and later by other cheesemakers. It is a popular cheese around the country, and is often included in the field rations of the [[Royal Army (Great Nortend)|Royal Army]]. The cheese when lightly aged is smooth and flexible, with a mild smell. However, as the cheese ages, it becomes crumblier and with a more distinctive smell and taste profile, often said to be reminiscent of chestnuts. The rind is edible, and is often considered especially delicious.<ref>Martinson, T. P., ''Report from Echester'', May 2003, ''Astyrian Cheeser Monthly'' p. 63.</ref> | ||
==Production== | ==Production== | ||
Revision as of 10:44, 23 September 2020
| Echester cheese | |
|---|---|
.jpg) | |
| Country of origin |  Great Nortend |
| Town | Echester |
| Source of milk | Cows |
| Pasteurised | No |
| Texture | Semi-hard |
| Aging time | 8 to 24 months |
Echester cheese is a traditional semi-hard cheese made in the Erbonian city of Echester, originally by the monks of Echester Abbey and later by other cheesemakers. It is a popular cheese around the country, and is often included in the field rations of the Royal Army. The cheese when lightly aged is smooth and flexible, with a mild smell. However, as the cheese ages, it becomes crumblier and with a more distinctive smell and taste profile, often said to be reminiscent of chestnuts. The rind is edible, and is often considered especially delicious.[1]
Production
Echester cheese may only be produced by Echester Abbey and masters of the Echester guild of cheesemakers. The cheese is made from local unpasteurised cows' milk coagulated with rennet. The cheeses are made in large circular moulds, salted on the outside, and wrapped in cloth. They are regularly washed with water, and new salt added. “Monks' Echester” is specially washed with holy water from St. Edmund's spring.
Grading
Echester cheese is graded by the Echester guild of cheesemakers into one of 4 grades, depending on its quality. The cheese is wrapped in paper with a coloured label depending on the grade. Brown is the lowest grade, followed by yellow, green and best blue. Monks' Echester has a blue and red label.
| History |  | ||||||||
|---|---|---|---|---|---|---|---|---|---|
| Geography |
| ||||||||
| Government |
| ||||||||
| Society |
| ||||||||
 | This page is written in Erbonian English, which has its own spelling conventions (colour, travelled, centre, realise, instal, sobre, shew, artefact), and some terms that are used in it may be different or absent from other varieties of English. |
- ↑ Martinson, T. P., Report from Echester, May 2003, Astyrian Cheeser Monthly p. 63.