Echester cheese

Echester cheese
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.

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.