Lincolnshire Poacher is a cheddar cheese that combines a sweetness like Gouda, with a touch of bitterness. It is pale yellow inside, with a brownish rind.
It is made using unpasteurized milk from Holstein Cows.
The milking is done at 5 am each morning. The milk is piped straight from the milking room into the vat in the cheese factory, where it joins milk from the previous evening’ s milking.
The cheesemaking starts at 6 am. The milk is heated to 105 F (41 C.) A starter culture containing lactococcus is added, along with rennet to curdle the milk. The curd is cut very small, then stirred for an hour until it’s even smaller, the size of a grain of rice. Then the vat is drained of whey, leaving the curd behind. The curd is cut again, then salt is mixed in by hand. The curd is milled again to cut the curd up finely. The curd is then packed into wheel moulds, with weights on them for 48 hours.
The cheese is then turned out of the moulds, and aged on wooden shelves for 12 to 24 months.
Each batch of Lincolnshire Poacher Cheese made requires 9,700 pints of milk, and yields 1/2 ton of cheese or 20 wheels. Each wheel ends up weighing around 45 pounds (20 1/2 kg.)
45% fat content.
Lincolnshire Poacher is made by a Simon Jones on a farm that has been in his family since 1917. The farm is about 10 miles from the sea, in Lincolnshire.
Dairy production on the farm began in the 1970s; cheesemaking started in 1992.
Lincolnshire Poacher was created on 12th February 1992 by Simon and his wife Janette, with advice from a Welsh cheesemaker, Dougal Campbell.
Lincolnshire Poacher was awarded the Best British Cheese award at the 2001 World Cheese Awards.
The business as of 2006 was run by Simon and his brother Tim (who took over sales and marketing in 2000.)
Cohu, Will. Take 9,700 pints of milk, add bacteria and wait. London: Daily Telegraph. 5 October 2003.