Mary Holbrook made two cheeses from the same lactic-set curd, Tymsboro and Sleightlett. Both cheeses are moulded from the same curd, on the same day. The majority of the gently acidified, fragile curd will be ladled into pyramid-shaped moulds to become Tymsboro. Only a small proportion will be ladled a portion into smaller Sleightlett moulds to be sold as young, fresh, curd cheeses.
Our work with this cheese
Mary sadly passed away earlier this year. This is the first season that the Sleight Farm team are cheesemaking without Mary's formidable supervision. As such we are visiting the farm regularly and communicating closely with them to support them in continuing her legacy.
Mary would ladle curds into the moulds for Tymsboro and Sleightlett continuously. For Sleightlett she choose patches in the set curd that feel supple and silky in texture. She tried to avoid ladling any seams of butterfat, as they might affect the curd’s drainage, especially important in a cheese sold so fresh. After 2 to 3 days of turning and salting the newly formed Sleightlett in their moulds, the cheeses are removed and patted down with vegetable ash. The ash serves as a natural skin between the unformed rind of the cheese and its ripening environment. A little salt is added to the ash to promote further moisture loss. Furthermore, the ash serves to raise the pH on the surface, making it more alkaline. This makes the cheeses rind more conducive to the growth of bloomy white or blue moulds, like those that typically grow on Tymsboro.