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Cheese from England, county of Staffordshire
Staffordshire Cheese is a cloth-bound English territorial cheese made from Staffordshire milk and cream. The pasteurised milk is soured with a mixed Lactococcus starter culture, set with rennet, and the curd is broken several times as its acid rises, then milled with salt and pressed in muslin. It is mild after two to four weeks and can be matured for up to a year.
| Raw cow milk from Staffordshire farms | Held overnight at 0–5 °C[staff-spec2006] |
| Staffordshire cream | Stirred into the milk for 15 minutes before pasteurising[staff-spec2006] |
| Mixed starter culture0.2–0.4 % | Lactococcus lactis subsp. cremoris, subsp. lactis and subsp. diacetylactis[staff-spec2006] |
| Rennet | [staff-spec2006] |
| Salt2.5 % | Added to the curd at milling[staff-spec2006] |
| Starter | mixed Lactococcus culture (subsp. cremoris, lactis and diacetylactis) |
Total time across the recorded steps: 14 days – 12 months
What changes: Starting material: raw milk from Staffordshire farms, held cold overnight
Milk and cream come only from farms in the county; in 2006 they came from seven farms near the dairy.
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
Staffordshire Cheese is a cloth-bound English territorial cheese made from Staffordshire milk and cream. The pasteurised milk is soured with a mixed Lactococcus starter culture, set with rennet, and the curd is broken several times as its acid rises, then milled with salt and pressed in muslin. It is mild after two to four weeks and can be matured for up to a year. Made in 10 steps over 14 days – 12 months. The longest step, mature on shelves, takes 14 days – 12 months (European Commission 2006) and runs at 7–10 °C (European Commission 2006). Salt is 2.5 % (European Commission 2006). Lactococcus lactis subsp. cremoris and subsp. lactis, in the mixed starter for acid development and flavour and Lactococcus lactis subsp. diacetylactis, in the mixed starter for acid development and flavour do most of the fermenting.
| Main step | 14 days – 12 monthsSet[staff-spec2006] | Mature on shelves |
|---|---|---|
| Temperature | 7–10 °CSet[staff-spec2006] | Mature on shelves |
| Salt | 2.5 %Set[staff-spec2006] | Mill and salt |
The specification's method has no slab-stacking step. The drained curd is broken every 15 minutes over 45 minutes while its acidity rises from 0.39 to 0.53 % lactic acid, then milled in a peg mill with 2.5 % salt, and the cheese is turned only four times in total because more would dry out the curds. Cream from the same county is added to the milk, and the cheese is sold cloth-bound.
The milk and cream are pasteurised at 72–75.5 °C for 15–20 seconds before cheesemaking.
Every number is labelled with how it is known. How this atlas is made
The specification links the cheese to Cistercian monks who settled at Leek in the 13th century and made cheese among their crafts. It was made until the Second World War, when central milk collection by the Milk Marketing Board ended many regional cheeses. An artisan maker revived it with local farmers, and it was registered as a PDO in 2007. In 2006 the Staffordshire Cheese Company's founder, John Knox, said he had decided about four years earlier to revive the cheese, and it was then supplying restaurants, farmers' markets, shops and delis.
