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Cheese from Scotland, Orkney Islands
Pasteurised, standardised Orkney cow milk is ripened 60 minutes at 31 °C with a Lactococcus and Streptococcus thermophilus culture, then set with rennet in about 25 minutes. The curd is cut, cooked to 40 °C and pitched onto a finishing table, where it is stirred without stopping (dry stirring) until it is salted 3 h 15 min to 3 h 25 min after renneting. The salted curd forms 20 kg blocks that are vacuum-bagged and matured 6–18 months at 8–10 °C.
| Fresh pasteurised cow milk from Orkney farms, standardised for butterfat to protein | [ork-spec][ork-2012] |
| Lactic acid culture (Lactococcus lactis subsp. cremoris/lactis and Streptococcus salivarius subsp. thermophilus) | [ork-spec] |
| Rennet | [ork-spec] |
| Salt, broadcast by hand onto the curd | [ork-spec][ork-2012] |
| Annatto (coloured type only) | [ork-spec][ork-2012] |
| Starter | Lactococcus lactis subsp. cremoris/lactis and Streptococcus thermophilus |
Total time across the recorded steps: 6 months – 18 months
What changes: The milk is pasteurised and skimmed to a set fat level
The milk is pasteurised and cream is removed with a centrifugal separator to hold a set butterfat to protein ratio all year.
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
Pasteurised, standardised Orkney cow milk is ripened 60 minutes at 31 °C with a Lactococcus and Streptococcus thermophilus culture, then set with rennet in about 25 minutes. The curd is cut, cooked to 40 °C and pitched onto a finishing table, where it is stirred without stopping (dry stirring) until it is salted 3 h 15 min to 3 h 25 min after renneting. The salted curd forms 20 kg blocks that are vacuum-bagged and matured 6–18 months at 8–10 °C. Made in 8 steps over 6 months – 18 months. The longest step, bag and mature, takes 6–18 months (UK Department for Environment 2006) and runs at 8–10 °C (UK Department for Environment 2006). Salt is 1.6–2.1 % (European Commission 2012). Lactococcus lactis subsp. cremoris and subsp. lactis and Streptococcus salivarius subsp. thermophilus do most of the fermenting.
| Main step | 6–18 monthsSet[ork-spec][ork-2012] | Bag and mature |
|---|---|---|
| Temperature | 8–10 °CSet[ork-spec] | Bag and mature |
| Salt | 1.6–2.1 %Set[ork-2012][ork-spec] | Salt by hand |
| Acidity | pH 5.1–5.4Set[ork-2012][ork-spec] | Dry-stir on the finishing table |
It uses a dry-stir method developed in 1984 instead of slab cheddaring; the curd is stirred continuously on the table until salting, so it never forms slabs, and only knits together in the block towers.
Made from pasteurised milk; the specification sets Listeria monocytogenes, Salmonella and staphylococcal enterotoxins as absent in 25 g.
Hazards the sources name: Listeria monocytogenes, Salmonella and staphylococcal enterotoxins, each set as absent in 25 g.
Every number is labelled with how it is known. How this atlas is made
The first creamery opened in Kirkwall in 1946 after wartime milk supply rose to feed some 60 000 service personnel; a new creamery switched to a cheddar recipe in 1958, and dry stirring was adopted in 1984.
