We collect the raw cows milk from a neighbouring farm, the milk we use is a combination of the previous night's milk and fresh milk from that morning.
It is then transferred into our bespoke cheese vats and the temperature increased.
Once the milk has reached the desired temperature, specially selected 'starter' cultures are added and stirred by hand into the warm unpasteurised milk.
This is then left until it is ready to have the addition of rennet the length of time varies according to the type of cheese we are making.
The rennet acts as a coagulant and will turn the milk into a solid mass or 'junket'. At this point it is cut with specially designed curd knives, leaving us with curds and whey, the curds being the solid part of the milk and the whey the liquid.
The curd is poured into moulds allowing the whey to drain off.
The young fresh cheese is regularly turned and left to drain overnight.
The following day the cheese is released from the moulds, brined and placed in temperature and humidity controlled maturing rooms.
After a period of maturing the cheeses are wrapped in perforated cheese wrap. This allows our cheese to breathe and mature further even at cold temperatures.
