Cheesemaking / Cheese Making Process
Step One
Milk is collected from local farms by our own fleet of milk tankers.
Step Two
On arrival, the milk is subject to rigorous quality testing by our lab technicians before being pasteurised and pumped into cheese vats in one of our cheeserooms.
Step Three
Special starter cultures are added to the pasteurised milk. This is followed by rennet to form a junket which is then cut into curds and whey.
Step Four
The whey is then drained off and the curds turned and broken.
Step Five
Curds are then salted, milled into small pieces, and placed into moulds ready for pressing.
Step Six
After pressing the cheese is taken out of the moulds and vacuum packed in special bags. The cheese is placed into chilled storage where the maturing process begins.
Step Seven
Once mature the cheese are selected by the grader before final packaging and despatch to the customer.
