How Our Cheeses Are Made
Although all of our cheeses taste very different, the way in which they are produced is very similar. One of the reasons that the cheeses taste so good is that they are made by hand on small farms using unpasteurised milk. Another is that the animals are healthy and well looked after.
The process begins when the milk from the morning is combined with that from the previous evening and heated up to about 30°C. A starter culture is added, together with rennet, and this causes the milk to separate into curds and whey. The curds are then strained off and packed into large moulds which are lined with muslin. They are allowed to rest for about an hour before being pressed under a heavy weight for several hours.
For the first few hours, they are turned several times to promote moisture loss and ensure that the curds fuse together. The following day the cheeses are brined for about five days, before being turned out onto the shelves for maturation. This period of brining serves to reduce the action of starter cultures and also the growth of undesirable bacteria within the cheese and helps the cheese form a harder rind.