I stumbled across this delightful cheese about two months ago, mainly because of a craving that my wife Kim had for a certain type of cheese.
She had recently tasted a "Pickled Onion" style cheese that had been commercially processed, and asked me if I could find a cheese that resembled it.
Well, after a little bit of research in my cheesemaking book library, I found a recipe for Cotswold. This is a Double Gloucester style cheese with the addition of dried onion and chives.
As I glanced through the recipe, I noticed that it had some major omissions. So I rewrote it so that it would produce the desired outcome for the eight litres (2 gal) of milk that I wanted to use. I made the cheese using non-homogenised milk and I am quite pleased with the result.
It has turned out well (so far). Instead of waxing, I chose to vacuum pack this wheel. It smells like the real deal and I just love the way the chives distributed evenly throughout the cheese.
The finished product is still in the cheese fridge, so once it is mature, I will process the video that I took whilst making the cheese, and share it with all of you.
I am going to crack it open on Sunday (Fathers Day in Australia), so stay tuned for a taste test and if I get time, a new video tutorial!