Dunlop cheese

Dunlop cheese is a Scottish hard cheese. Its origins date back to the late 17th century. The highlight of his production was achieved in the period of the late 19th century until about 1930. After the Second World War it was produced by only a few dairies.

History

According to tradition, is a Scot from the former Parish Dunlop in East Ayrshire, Barbara Gilmour, who brought the recipe and production technology on their return from Ireland. She held previously on religious grounds in Ulster in exile. The processes are said to have happened around 1690 or shortly thereafter. The method of production, especially the use of milk with full cream skimming share without this before and the pressing of the cheese were unknown in Scotland. Because of the changes in manufacturing by this taste of Dunlop was also called sweet milk cheese or new milk cheese. The new method of production was copied soon, around 1790 the cheese has also been made ​​in two parishes in the neighboring Lanarkshire. With the increase in population as a result of industrialization in Scotland, the cheese became more widespread, especially in the late 19th century. In 1930 the cheese of about 300 companies was made. After the Second World War, the production almost came to a complete standstill. Few dairies, including on the Isle of Arran, continued the manufacture.

Production and taste

The preparation corresponds to the normal production method of a hard cheese, wherein the milk must be heated for the production of the cheese only to a temperature of 36.5 degrees Celsius. After rubbing the loaf with salt the cheese matures for at least six to eight weeks to six months. Dunlop may not contain more than 44 % water. In a book from the first quarter of the 19th century is to be read, that was used in the preparation for a fresh milk and partly those which had been twelve hours. The same source also mentioned that some manufacturers annatto used to mimic English cheese. The taste is described as nutty, sharp as compared with cheddar as a mild and creamy, only with mature cheese. Even the mouthfeel is soft described as that of Cheddars.