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Down at the Test Match yesterday as we tucked into our luncheon picnic we started discussing what made a great picnic and that led us to the question: "whatever happened to Colwick cheese?"

Does anyone know what became of a something I remember from my childhood in the 60s.

Cheers,

Bamber

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I remember Colwick Cheese - my dad used to sell it in his shop on Colwick Road. I believe it was made from unpasteurised milk, and fell foul of EC prohibition, once we joined up in 1973.

I was walking along the road the other day and some chav chucked a big lump of cheese at me. I thought that's not very mature.

When I lived in Colwick (about 1962), I used to knock about on motorbikes with a lad called Trevor Shuttleworth. He lived in one of a group of really ancient looking tumbledown cottages. They are long

Yep, it was circular (about 4" in diameter) and was wrapped in a kind of greaseproof paper. Our local grocer in Edwalton used to sell it. If I remember correctly it was made by a company called Richardsons.

Cheers,

Bamber

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Is that the fore runner of today's cottage cheese, only worse?

My grandmother used to make it, milk was left to go sour and then drained through a muslin cloth. It was hung outside on the clothes line, not with pegs, until it had stopped dripping and then seasoned and eaten.

Disgusting stuff, akin to tripe and onions and chitterlings.

Yuk!!!

A tease

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Found this on the net if you want to make your own:

Colwick Cheese

A simple way to make cheeese is to leave a jug of milk alone for a few days till the curds separate from the whey. Pour them into a linen bag, tie up on a line to drain out the whey and the curds will become soft cheese. Give the bag a squeeze if you like your cheese harder.

http://myweb.tiscali.co.uk/sherwoodtimes/brother.htm

That is the page it comes from.

A

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Yeah I remember Colwick Cheese,couldn't stand it as a kid,though my mum ate it with relish. I think our version of Colwick Cheese is what we call Philadelphia cheese in Oz, do you guys have it in the UK?

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Colwick Cheese was nothing like Philadelphia. <_<

In the mid 18th century, Barton was becoming noted for the number of its dairies, and the cheese they produced. The Harrison family specialised in Colwick cheese, which they sold with their fruit and vegetables in Nottingham on Wednesdays and Saturdays. As well as sharing a stall in the Market Square, they supplied eminent local businesses including the Black Boy Hotel and King's Grocery Shop in Friar Lane. In 1928, they moved into the Central Market, and continued selling there until it closed.

Cheese making had its own routine and implements - milk was collected daily from local farmers, and put into a large panshun. Rennet (from the inner membrane of a cow's stomach) was used to separate the milk into curds and whey. After separation, the whey was skimmed off and the curds put into 8" tins to drain. The cheese was then taken out and put on boards to ripen off.

Along with some other local traditions, cheese making has not continued in the village, and to the best of our knowledge, Colwick cheese has disappeared too. It is still well remembered by older residents, who recall it being similar to Brie in appearance and consistency, although to them far superior in taste!

Cheers,

Bamber

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I remember as an apprentice electrician in the 60's - 70's seeing a similar

process in the Coop Dairy. I seem to remember it on Meadow lane, but

I could be wrong and it might have been Beechdale?

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I used to love Colwick cheese, never found anything that comes close to it in either taste or texture. Cottage cheese is a poor relation to it.

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don't forget the faggots and those large bags of scratchings as well as the cheese, not to mention the boiled bacon, pigs trotters and the bread and lard. we must have been as fit as a butchers dog in those days!!

It's probably why I was so cr4p at running and football at school, my body was probably too busy digesting all the fat and cholesterol, there'd have been no time for all those unecessary calisthenics or stuff like that... nowadays I treat my body as a temple, sticking mainly to Pot Noodles, crisps, and mars bars, with the occasional pork pie chaser! :P

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Do you remember the tripe shop on Wollaton Street? It was almost opposite the Gaumont cinema. When the family went to the cinema we would then go in this establishment and order tripe and onions, a bit of dark would be the cry.

Revolting stuff!!! I would always have bangers and mash, much more civilised.

Pigs chitterlings were a favourite of my mums, she would get them from La Rouches on Ilkeston Road I think it was. We also liked mushy peas from the Newmarket. Many moons ago...

A crazy crazy

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I've never plucked up the courage to eat tripe, probably very nice but no thank you... I much preferred the pilchards and mash, the delicate nuance of the fishmeat, finely balanced between the suble flavour of the potato laced with Echo margarine, plus the exquisite crunch of the backbone! .. now there was a meal fit for a king! :P

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Strange as it may seem, I like tripe(or used to) before it was mixed with onions and milk. I used to help my dad eat his with salt and pepper and vinegar on it. As you say it is an aquired taste.

Are Pilchards small herrings and sardines small pilchards? Is this the life span of the fish? Don't like any of them to that extent, as for chewing the backbone, yuk...

A crazy crazy

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  • 3 years later...

Can anyone remember this cheese? It was made by The Richmond Dairy who were located at the top of Ransom Road near the junction of Woodborough Road. Is it still made? Every now and then i have a craving for the stuff. And another thing, crusty cobs, where have they gone to? They are like rocking horse poo to get hold of nowadays.

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We can get a type of Colwick cheese over here ,but it's more like Cottage cheese (I don't know why I typed this 'cause I can't for life of me remember what it's called, you get it from the same place that calls Faggots, "Savoury Ducks")

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"Me dad used to love Bluies, he would have them with bacon for Saturday tea. I would go to a few spots I knew whilst out shooting, ( no you don't have to shoot them) and drop them off for him. The folks out here in Lincolnshire have never heard of them, but I know quite a lot of places near to me where to get them, so if they do become popular out here I could make a few bob."

REPLY TO PLANTFIT on remote thread,,,,

I was surprised to hear that,,,,, as we used to sell bluies in our shop on St Anns Well Road,,,,, & where did they come from ? Yep - Lincolnshire. We had a regular order every Sat & Wednesday,,,, they were always pre-ordered tho' ( you used to [& still do] have to watch out for the 'wriggles' that tend to like 'em also.)

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Nowt like a some Colwick cheese with a summer salad. This stuff called cottage cheese isn't a patch on what Colwick was like.

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I used to really like Colwick Cheese. I haven't heard anybody mention it for years and was beginning to think it was a product of my imagination. :-)

I recall they used to sell it on a stall on Victoria Market, at the south end upstairs facing the record stall.

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this might come somewhere close,,,,,,, tho' not as creamy:

Get a couple of pints of milk, & warm it slightly in a pan,,,,,,, add a touch of seasoning (to taste) & tablespoon of vinegar & stir well. This separates the curds from the whey-hey,,,, you can either sieve this through a very very fine sieve or a muslim (!?)

If using sieve, now transfer curds to said muslin & squeeze (the muslin,,,, not the muslim !) You can then either leave in the muslin, or press it.

If you leave it in the muslin, just hang it somewhere for a few days.

If you want to press it (I use a s.steel mould ring) get a piece of muslin about twice the size of the receptacle (or ring) & put half of it into the ring. Put curds in & fold other half of muslin over & put some weight/s on it.

After a couple of days, you have a passable cheese. I havn’t got round to leaving it longer to get a real cheese but may do now I’ve thought about it again.

As I say – not as creamy as ‘Colwick’ but worth a try,,,,,,,,,,, you may just like it !

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I remember Colwick Cheese, always had to bring one in for my mum if I shopped in town on a Saturday. It had a sort of crust on it where the cheese was a bit harder on the surface. It always came on a square piece of paper. We generally ate it in a sandwich, with cucumber and onions soaked in vinegar. The closest in consistency nowadays is Philadelphia cream cheese

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Wasn't Colwick cheese a victim of the "salmonella scare" some years ago? It used to be an occasional treat in our house, I think Wheldon's dairy sold it, as our local milkman (Jack Paling from Lowdham) got his milk from there.

I vaguely remember seeing something in the Evening Post about production being stopped due to the inevitable "Elf and Safety" stuff.

Seem to remember also it came in a round packet, wrapped in some sort of muslin stuff, with red writing on it.

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  • 4 weeks later...

I used to love Colwick Cheese too and I find that "Welsh Goats Cheese" which they sell in a well-known supermarket in Bridgford is reminiscent of it.

It's great with a few chopped chives on a sandwich.

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