MILK Cow
RENNET Animal Rennet
INGREDIENTS Pasteurized Dutch-Belted cow's milk with added cream

The Manchester draws it 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. The Manchester didn’t really hit its stride until we partnered with local dairy farmer Andy Schneider and his herd of Dutch Belted cows. The milk from the Dutch Belted cow is very rich and is extremely well suited for this style of cheese. Through gentle pasteurization and slow culturing of the milk, the Manchester retains an amazing expression of the character of Andy’s farm. The Dutch Belted 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 flavor. More than any cheese we make, the Manchester exhibits the distinct flavors and the seasonal changes of the milk, from the springtime earthi- ness of early grazing to the rich, creaminess of the winter. 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.

Serving Suggestions
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.