Twenty years ago, a fortuitous mishap in the cheesemaking process led to the creation of what we now cherish as Richard's Accidental Poacher or as we know it Poacher 50. While heating the milk, the temperature inadvertently soared to 50°C—well above the standard 43°C. This could have spelled ruin, but instead, it birthed a unique variant of the classic Poacher cheese.
Richard's Accidental Poacher maintains the quintessential Poacher profile but introduces a drier, smoother texture that distinguishes it from its traditional counterpart. The accidental high heat not only altered its textural qualities but also refined its flavour, making it exceptionally versatile. Beyond the cheeseboard, this Poacher excels when shaved over pasta, risotto, and salads, adding a refined, cheesy nuance to each dish.
The recipe adjustments for Richard's Accidental Poacher are minimal but crucial. The curd is cut finer and undergoes a slower acidification process, subtle tweaks that enhance its culinary flexibility without straying far from its roots.
