High Weald Dairy
Posted by carlotta on Tuesday July 2nd, 2013 at 8:22am
Daily blogpost of local food: today is cheese day. High Weald Dairy, to be exact, on the day they were making halloumi. By coincidence, I noticed this morning that High Weald Dairy were mentioned in my River Cottage cookbook, with a specific recommendation of this very same halloumi cheese (River Cottage Everyday: fired halloumi salad). Well, now you can see how it is made. The stage I watched involved a lot of water, and then a lot of weight and pressure to squeeze the water out. The last photograph shows the maturing process. Some of the cheeses are left to mature for up to 3 months.
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