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This cheese is a sort of 'son of Jersey Shield'. Here's the story:
Chapter One:
In 2000, Jamie played host to two young Americans keen to learn about cheesemaking. They experimented with some of his Jersey milk - not generally used for cheddar - using various techniques, and the result of one of their more successful ideas led to Jersey Shield.
Chapter Two:
Up at Neals Yard Dairy, the storeman Bill Oglethorpe began to experiment with the cheese, using the 'washed rind' technique which affects texture, taste, smell (more!), and the quality of the rind (softer, stickier). You can guess the next bit: Oglethorpe's modified Jersey Shield became 'Ogle Shield'.
Unpasteurised
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