Colwick Cheese with Summer Fruit
Fresh, tangy Nottinghamshire curd cheese served with macerated summer berries and a generous pour of rich double cream.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 285 kcal
Equipment
- •Large heavy-based saucepan
- •Sugar thermometer
- •Colander
- •Cheesecloth or clean muslin
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 285 kcal
- fat
- 18 g
- carbs
- 19 g
- fibre
- 3 g
- protein
- 12 g
- calories
- 285 kcal
Instructions
- 1
Pour the whole milk and buttermilk into a large saucepan over low heat on the hob.
- 2
Heat gently until the milk reaches 85°C on a sugar thermometer, stirring occasionally to prevent sticking.
- 3
Remove the pan from the heat and gently stir in the lemon juice and sea salt.
- 4
Leave the mixture undisturbed for 10 minutes until soft curds separate from the clear whey.
- 5
Line a colander with a double layer of clean muslin and place it over a large bowl.
- 6
Ladle the curds into the muslin-lined colander and drain for 30 minutes until soft and spreadable.
- 7
Place the strawberries, raspberries, and redcurrants into a bowl.
- 8
Scatter the caster sugar over the fruit and toss gently to macerate (soften in sugar) for 15 minutes.
- 9
Spoon the drained Colwick cheese onto shallow serving plates.
- 10
Top with the macerated summer berries, drizzle with double cream, and garnish with fresh mint.
Chef's tips
Use unhomogenised whole milk for the best curd formation and richest flavour. Do not press the curds heavily; Colwick cheese should retain a moist, tender, spreadable texture.
Ingredient substitutions
- buttermilk → plain natural live yogurt
- redcurrants → fresh blackberries
Storage
Store the fresh cheese in an airtight container in the fridge for up to three days.
Reheating
This dish is served fresh and chilled, so reheating is not recommended.
Common mistakes to avoid
- •Boiling the milk too vigorously, which results in rubbery and tough curds.
- •Draining the curd for too long, causing the cheese to become overly dry.
Serving suggestions
Cooked Colwick Cheese with Summer Fruit?
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