Огромная благодарность Angie Scarr за Мастер-класс



Method
1 Make a tiny piece of greenish blue mix from half-and-half green and blue clays.
2 Mix this into the pale cream clay mix in proportion.
3 Chop the two coloured clays together, recombine and chop again.
4 Continue to tecombine and chop several times until the material resembles the mottled or veined effect of blue cheese.
5 Form a short cylinder from this material.
6 Wrap ihe cylinder in a thin sheet of the pastry colour mix, joining neatly on one side.
7 Lengthen the cane a little as you did for the Edam project uniil it is around 1.5 or 2cm in diameter, depending on the size of the circular cutter you are using. Cut the cane into 1.5cm lengths.
8 From the remaining pastry mix tut circles of 1.5 or 2cm depending on the diameter of
your tut pieces. Add a circle to the top and Ihe bottom of each piece and join at the edges by
nipping together.
9 To emulate the texture of a real Slilton, take a piece of coarse sandpaper, loll the cheese on it and press the top several times.
10 Roll the finished cheese in a little flour for the bloom.
11 Cut downwards across the middle of the cheese but only halfway through.
12 Turn the cheese on its side and cut halfway through the middle in the other direction so that the two cuts form a wedge.
13 Take a slice from this quarter-sized cheese and place on its side on the exposed section to display.