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Cheese from Scotland, Ayrshire
Whole milk from Ayrshire cows, raw or pasteurised, is renneted in open vats and the curd is cut and stirred by hand while the acidity is checked. The whey is run off, the curd is left to knit and sour to about 0.55 % acidity, then milled, salted and pressed overnight. The cheeses are scalded in hot water, wrapped in cloth and ripened 6–18 months on wooden shelves. Made in 5 steps over 6 months – 18 months. The longest step, ripen on wooden shelves, takes 6–18 months (European Commission 2014). Lactic acid bacteria does most of the fermenting.
| Main step | 6–18 monthsSet[dunlop-oj-2014] | Ripen on wooden shelves |
|---|---|---|
| Acidity | pH 5.2–5.4Set[dunlop-oj-2014] | Ripen on wooden shelves |
| Whole milk from Ayrshire cows · Raw or pasteurised[dunlop-oj-2014] |
| Salt · Mixed into the milled curd; finished cheese holds 1.6–1.8 % sodium chloride[dunlop-oj-2014] |
| Cloth bandages · Dipped in hot water and wrapped round each cheese[dunlop-oj-2014] |
| Starter: not named in the specification |
Total time across the recorded steps: 6 months – 18 months
What changes: Rennet sets the milk in an open vat and the curd is cut and stirred by hand
Acidity is checked with an acidity meter while the curd is stirred and cooked. Output: curd grains in whey.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Dunlop is made much like Cheddar, with the curd knitted, soured, milled and salted before pressing. It uses whole milk from Ayrshire cows and is scalded and bandaged in hot cloth before 6–18 months on wooden shelves.
Raw or pasteurised milk is allowed. The specification sets limits for the finished cheese, with Listeria monocytogenes and Salmonella absent, E. coli under 10 and S. aureus 20–100 per gram.
Hazards the sources name: Staphylococcus aureus (limit 20–100 per gram); Listeria monocytogenes and Salmonella must be absent; E. coli under 10.
Every number is labelled with how it is known. How this atlas is made
The specification credits Barbara Gilmour of Dunlop, who learned whole-milk cheesemaking in Ireland during exile from about 1660, returned after 1688 and taught local farmers. Production was revived in Dunlop parish in 1989.
