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Welcome back to the second video
on Cheese.

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In the last video, we looked
at the different varieties of milks

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that are used to producing cheese.

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And this time we're going to look
a little bit more closely at texture.

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And we're going to start
by looking at the Cheshire cheese.

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So the Cheshire that we have here
is from Applebee's Farm

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and it's produced up in Cheshire,
obviously.

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This has quite a dry,
crumbly texture to it.

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And we can show you that
by having a little slice.

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This this particular cheese,

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like most cheeses, is made by removing the
whey from the Kurds.

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The milk is heat treated.

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And at that point,
they would add something called annatto,

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which is a colorants, but it is odorless

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and flavorless
and comes from the stamen of a flower.

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And that's what gives this this natural,

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slightly sort of pinkish orange color.

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The cheese is then matured
for approximately three months.

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It's clothbound, and it's like the cheddar
in the last video truckle,

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so it is kept in the cloth
to keep it from,

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you know, from any bacteria
or any impurities.

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Whilst that process

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allows the cheese to mature
and strengthen its flavor.

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And moving on from that,
we're going to look at Vacherin

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Mont d'Or,
and this is completely the opposite.

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This is a very soft, very sort of raw milk
which is produced up in the Jura.

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And there's an interesting story

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behind this which we can look at,
but it's a very, very soft cheese.

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And I'm going to show you this now
with having dip a little spoon in.

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Have a little look.

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You can

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just see how runny that is.

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In the winter months
when the cows are brought down

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from the fields up in the Jura,
they are kept in little sheds

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and fed on straw and hay,
and they produce a very, very rich milk.

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In the summer months,

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the cows are out in the fields
and they have plenty of grass

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to run around on
and enjoy the grass to produce the milk.

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The abundance of milk
that they make produces

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Gruyere and Comte,
but in the winter months,

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when there is much less milk available,
they produce this very rich Mont d'Or.

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This is a cheese
that is only really produced,

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therefore, between November
and the end of February,

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so very specialist and something
we look forward to each winter.

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Moving on to 
Morbier here at the front,
unusual cheese

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made with cows milk again
slightly smoother, creamier texture

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like you would find in the Comte,
but not as mature.

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The unique line that you see across
the middle of the cheese

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is actually produced by a vegetable ash.

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Traditionally, the story is told
that the cheese on the bottom

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is made from the morning milk
and that having produced all the hard

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cheeses, the Comte there was insufficient
left to produce a further cheese.

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So they put it into a small mould
and left it in front of a fire

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and a fall of soot or dust
from the chimney laid across the cheese.

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And then in the evening,
when they produced all the milk

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and they produced the Comte
the hard cheeses again.

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The small bit of milk that was left
was then placed over the top of the ash

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into the mold,
and the cheese was allowed to mature.

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And that's how we get this line.

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Today, obviously,
this is much more traditionally made

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as a whole cheese and then cut,

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and the line is developed through

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vegetable

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matter. But a very unique cheese.

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Slightly softer in texture.

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Finally, we've got
we've got Parmesan here.

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The large cheese at the back.

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38 kilograms for a whole cheese,
a huge cheese.

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Parmesan
naturally has a very granular texture,

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and this is the way that it's produced
again,

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similarly to the Cheshire.

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The Kurds are drawn from the whey and the
whey is drained off, and the Kurds are

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then placed into a very large
stainless steel

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cylinder and pressed,

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and then they are salted in brine
for up to 20 days.

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And that's what creates this very hard,
very salty, very sort of granular texture

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as it's matured for up to two years
and really, really good cheese.

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Great on all sorts of cooking,

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but not really very often
seen on a cheese board in this country.

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Finally, we've got the little Kidderton
ash which we mentioned in the first video.

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We've cut this in half now.

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And you can see this light white crumbly
texture that it starts off with.

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But if we leave that to mature
a little bit longer, you will develop that

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smooth, creamy, almost liquid texture
just underneath the surface of the mold.

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that's naturally growing.

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So there we are a little video on texture

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and in the next video, we're going to look
a little bit on color and flavor.