The Cheese Making Process

The process begins with pasteurisation of the milk being used to kill unwanted bacteria.

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After pasteurisation of the milk, specially selected cultures are added to the milk and these differ according to the type of cheese being made. A vegetarian rennet is introduced to gently coagulate the milk into the curds that make up the cheese.

The curds are cut into cubes increasing the surface area and thereby accelerating the release of the whey. In order to form the cheese into its basic shape the curds are poured into moulds, which are then turned up to three times to drain the whey evenly.

Once removed from the mould, the cheeses are lightly dusted with salt, racked and stored in special maturing rooms. A distinctive edible white coat grows on the cheese during the course of ten days. Our cheese is then wrapped in a breathable material, allowing it to continue to ripen.