Poacher 50
£9.25
250GM500GM1KG

“About 20 years ago, our then cheesemaker Richard making cheese and forgot to turn the heat off when heating the milk.  The result was that he scalded the curd to 50 degrees C (instead of 43) which is in theory a complete disaster! 

The resultant batch of cheese sat on the shelf for the next couple of years refusing to break down and turn into something delicious.  Over the intervening years we were fairly busy so barring a few little experiments we didn’t really take this new opportunity further until COVID hit in March 2020.  At the time we were selling two days milk every week and our milk purchaser refused to buy and milk from us that month.  We were faced with throwing the milk away or turning it all into cheese so rather than make lots of extra Poacher (when the world was looking so uncertain), we kicked the can down the road and made this over scalded cheese that we knew was very slow to mature.  We were so pleased with the results that we are now making a batch of it every week.  

In terms of flavour, it is still very recognisable as Poacher but has a drier, smoother texture and while it is still a great cheeseboard cheese it is also delicious shaved on pasta, risotto and salads.” 

In terms of recipe change: other than the extra heat we also cut it a bit finer and have a slightly slower acidification.

  • Matured on site at Rennet & Rind by Perry

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  • MILK
  • MATURATION NOTES
  • LOCATION
  • CHEESEMAKER
  • REVIEWS
  • NUTRITION

HERD

Holstein

Holstein Friesians are a breed of dairy cattle originating from the Dutch provinces of North Holland and Friesland, and Schleswig-Holstein in Northern Germany.

MILK

Unpasteurised

Raw milk or unpasteurised milk is milk that has not been pasteurised, a process of heating liquid foods to kill pathogens for safe consumption and extending the shelf life.

A Word on Rennet & Rind Maturing

"We batch select our own profile from the very best examples with Tim and then continue on ageing in our own Rennet & Rind Maturing Room to develop enhance & refine the flavours and individual character of each cheese."


Mark Hulme - Mr Cheese & Maturer

Lincolnshire, British isles

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Simon & Tim Jones



Cows' Milk, Salt, Animal Rennet, Starter culture. 


Energy1832kj/442kcal
Fat36.2g
of which saturates24.3g
Carbohydrates2.4g
of which sugars0.5g
Protein26.3g
Salt1.35g


Disclaimer


Allergens, Ingredients and Nutritional Information Disclaimer


These details have been carefully prepared and are provided for information only. Whilst every effort, care and attention to detail has been taken to provide accurate details, we strongly recommend that you refer to the product label and packaging prior to consumption. Rennet & Rind is unable to accept liability for any errors and omissions or information that may be incorrect. If you require further information, please contact us on 01480 831 112 or email hello@rennetandrind.co.uk






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