RENNET Animal Rennet
INGREDIENTS Pasteurized Cow's Milk With Added Cream
By way of gentle pasteurization and an extraordinarily slow culturing process, the Manchester fully embodies the intricate and sumptuous flavors of the super-rich, locally sourced cow’s milk we use to make it. Featuring a thin, wrinkly geotrichum candidum rind and a luscious, tasty creamline just underneath that rind encompassing a dense, slightly earthy paste, the Manchester varies from very dense and fudgelike when young to a progressively creamier, runnier cheese as it ages out.
The Manchester can be eaten at a variety of ages. At one week, the cheese retains a rich mousse like texture with a soft yogurt flavor. By week three, the cheese becomes denser with soft creaming around the edges and the farm flavors become more pronounced. The Manchester, when soft, is best on a French baguette with chutney and tomato. One of our absolute favorite things to do with this cheese is Brulee it — take a Manchester, dust it with a little sugar, and torch away!