The Cheesemaking Story

Stage One - The milk is heated to 30 Degrees Centigrade, a live culture is added to the milk. A renneting agent is then added to form curds. The curd is left to set.

Stage Two - The curds are cut so that the whey is released. The vat is heated and the curds turned to further expel the whey. The salt is then added – and the curd is milled. This milled curd is put into calico lined cylindrical moulds, the moulds are put into cheese presses.

Stage Three - The cheese are removed from their moulds, then bound in a calico cloth using an edible paste. The cheese are put on shelves in our farm store. Then each cheese is rubbed and turned every day, leaving our store at a minimum of 6 weeks and a maximum of 6 months. They are stored at 13 degrees C and 80% humidity.

All our staff share our passion for cheese, master cheesemaker Gary Gray has been with us for many years.