Abbot’s Gold Cheese Recipe

Abbot’s Gold cheese

Abbot’s Gold cheese is produced by the Taw Valley Creamery in Devon, England. The creamery was founded in 1974 and has been producing high-quality dairy products ever since. Abbot’s Gold cheese is made using traditional methods and is a favorite among cheese lovers around the world. It has a distinct golden color and a creamy texture that makes it perfect for eating on its own or melting into dishes.

Large stainless steel pot
Thermometer
Cheese cloth
Cheese mold
Cheese press

10 liters of pasteurized cow’s milk
1/4 tsp of thermophilic culture
1/4 tsp of mesophilic culture
1/4 tsp of rennet
2 tbsp of cheese salt

Heat the cow’s milk in a large stainless steel pot over low heat, stirring constantly to prevent the milk from scorching. Heat the milk to a temperature of 32°C.
Add the thermophilic and mesophilic cultures to the milk and stir well.
Dilute the rennet in 60 ml of cool, non-chlorinated water. Add the rennet to the milk and stir well for about a minute.
Cover the pot and let the milk sit undisturbed for about 45 minutes to allow the rennet to coagulate the milk.
After 45 minutes, check the coagulation by inserting a knife into the curd. If the knife comes out clean, the coagulation is complete.
Cut the curd into small pieces and let it rest for about 10 minutes.
Heat the curds to 38°C and stir gently for about 20 minutes.
Drain the whey and pour the curds into a cheese cloth-lined cheese mold.
Press the cheese for 12 hours, turning it occasionally.
Remove the cheese from the mold and sprinkle the cheese salt over the surface of the cheese.
Place the cheese in a cool, humid place and allow it to age for 3-4 months.
Enjoy your homemade Abbot’s Gold cheese!

To achieve the distinct golden color of Abbot’s Gold cheese, you can add a small amount of annatto to the milk before adding the cultures and rennet. Annatto is a natural food coloring made from the seeds of the achiote tree. The recommended amount is 1/4 tsp per 10 liters of milk.