RENNET Animal Rennet
INGREDIENTS Pasteurized Cow's Milk With Added Cream
The Manchester draws its origins from a soft-ripened double cream cheese along the Welsh-English border, but through process differences (both intentional and unintentional), no longer bares any resemblance to its very distant cousin. Through gentle pasteurization and slow culturing of the milk, the Manchester retains an amazing expression of the character of the milk used to make it. The milk is pasteurized and heavy cream, bacterial cultures, and geotrichum mold are added and the milk is allowed to ripen for several hours. The geotrichum mold will grow on the surface of the cheese as it ages to give the surface a gentle wrinkled rind and help develop the cheese's savory, earthy flavor.
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. Because of the added cream, the aged version is firm and dense but slices very well and can be served with oatcakes or crackers and chutney (particularly Bushe Browne's Banana Chutney). The cheese can also be baked in a puff pastry.