Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Information

Upcoming Events

  1. From Puccini to the Movies

    September 30 @7:00 pm - 11:00 pm

Trent Side Cheese

Viewing history:/Trent Side Cheese
Trent Side Cheese 2017-05-07T17:10:48+00:00

Trent Side cheese was very similar to Gloucestershire cheese.  In making this sort of cheese as well as the other kinds of thin or toasting cheese the Trent side and Cottenham (Cottam) the milk is poured into the vessel immediately after it has been drawn from the cow but being thought too hot in the summer it is lowered to the due degree of heat by the addition of skimmed milk or if that will not do by pouring in water When the curd is formed it is broken with a double cheese knife and also with the hand to separate it from the whey which is laded off The curd is then put into vats which are submitted to the action of the press for ten minutes to fifteen minutes till the remaining whey is extracted It is next removed into the cheese tubs again broken small and scalded with a pailfull of water lowered with whey in the proportion of three parts of water to one of whey and the whole is briskly stirred After standing a few minutes for the curd to settle the liquor is strained off and the curd collected into a vat and when the latter is about half full a little salt is sprinkled over and worked into the cheese The vat is now filled up and the whole mass of cheese turned twice or thrice in it the edges being pared and the middle rounded up at each turning Lastly the cheese is put into a cloth and after undergoing another pressure it is carried to the shelves where it is turned in general once a day till it become sufficiently close and firm. The only material difference is that Gloucester and Trent side are rather thicker than the Cottenham which is not more than an inch and a half in depth and is therefore sooner ready for the table than the others and that the latter is put together rather hotter than the two former.

By the 18th Century Trent Side Cheese had become main commodity for sale at the Nottingham Goose Fair. “Trent Side Cheese” was in great demand and in 1766 with prices rising beyond the means of the most people the Goose Fair became the site of a great cheese riot. Stalls were attacked and ransacked and cheese distributed to the crowd. Being Barrel-shaped they could easily be rolled and soon they were being propelled down Wheeler Gate and Peck Lane. The Mayor, trying desperately to control the riot, stood in the middle of Peck Lane, only to be knocked over by a rolling cheese.

Trent Side Cheese looked similar to the example above. There was a variant know locally as “Sturton Sage” this used the same method of production but with the addition of chopped sage leaves to give it a distinctive flavour like Sage Derby.

%d bloggers like this: