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Cheese from Scotland and England, the Border lands within 90 km of Peel Fell in the Cheviot Hills
Unpasteurised Jersey milk from the evening and morning milkings is warmed, cultured for an hour and a half and set with rennet in pails. The curd is decanted into moulds without pressing, turned, briefly brined at 13 °C and ripened cool until a white coat forms. It was developed on the Camembert method in 1980–81 and, when ripe, flows when cut.
| Unpasteurised whole Jersey cow milk | Evening milk chilled overnight, mixed with the morning milk; not heat-treated in any way[bonchester-spec2007] |
| Starter cultures | [bonchester-spec2007] |
| Rennet | [bonchester-spec2007] |
| Brine | [bonchester-spec2007] |
| Starter | starter cultures added to the milk |
Total time across the recorded steps: 10 days – 16 days
What changes: Chilled evening milk is warmed to 32 °C and mixed with the fresh morning milk
The chilled evening milk is mixed with the morning milk right after milking.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Unpasteurised Jersey milk from the evening and morning milkings is warmed, cultured for an hour and a half and set with rennet in pails. The curd is decanted into moulds without pressing, turned, briefly brined at 13 °C and ripened cool until a white coat forms. It was developed on the Camembert method in 1980–81 and, when ripe, flows when cut. Made in 7 steps over 10 days – 16 days. The longest step, mature until the white coat forms, takes 6–12 days (Ministry of Agriculture 2081) and runs at 11 °C (Defra 2007).
| Main step | 6–12 daysSet[bonchester-sum1994] | Mature until the white coat forms |
|---|---|---|
| Temperature | 11 °CSet[bonchester-spec2007] | Mature until the white coat forms |
Bonchester was developed with the Camembert method as a guide but uses only raw milk from Jersey cows, and its paste is yellow to deep yellow. It is a single-farm cheese created in 1980–81, not an old regional tradition.
This is a raw-milk soft cheese. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than cooked pressed ones such as Comté, because of Listeria, Salmonella and enterohaemorrhagic E. coli. ANSES says raw-milk cheese cooked through, as in a baked dish, no longer poses a risk.
Every number is labelled with how it is known. How this atlas is made
Easter Weens Farm developed the cheese in 1980–81 with help from the West of Scotland Agricultural College, using the Camembert method as a guide. Production began in 1982 in converted buildings, and a purpose-built dairy followed in 1987. The EU register lists the name as a PDO from 21 June 1996 (Official Journal L 148).
