Golden Cross Cheese Information
By: Toby Jensen
Facts on How Golden Cross Cheese is Made
Cheese starter, vegetarian rennet and penicillin candid um are added to the milk which is then left in a warm room for 24 hours to form a curd. The curd is then ladled by hand into the molds, drained for 24 hours and turned. The next morning the cheeses are unmounted and placed on mats on racks in a drying room for 24 hours. Each log is then hand salted before being dried for a further 1 -2 days.
Before maturing the cheese is lightly char-coaled by hand (with a sifter like icing sugar on a cake).The charcoal provides a nice contrast to the whiteness of the goat’s cheese and alters the acidity of the surface of the cheese which aids maturation and the growth of penicillin mold.
The Life Cycle of Golden Cross Cheese
When young the cheese has a fine, firm silky texture and fresh, citrus flavor. As it matures the cheese becomes denser and creamier and develops stronger, more complex flavors. Golden Cross is a versatile cheese that goes well on a cheeseboard or can be used for cooking and grilling.
Golden Cross goat's cheese and thyme gnocchi with tomato sauce
Classic Italian sauce
400g/14oz can chopped tomatoes
1 shallot, finely chopped
2 garlic cloves, finely chopped
1 spring rosemary or thyme, or a couple of bay leaves
Pinch of crushed chilies (optional)
60g/2¼oz packet wild rocket
Freshly made gnocchi
600 grams /lb 2 oz waxy potatoes such as red skins , red Desiree's are the best ones
40 grams of golden cross goat’s cheese, crumbled
200 grams of plain flour
1 egg yolk
Salt and freshly ground black pepper