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STEP 1: THE MILK

We pour in the fresh Organic Cow’s milk into our vat. Our cows’ milk comes from one Organic Farm, our sheep’s milk comes from a local farm on the Leagram Estate, and our goats’ milk comes from a small farm in Cumbria. All of which, we are very proud to support.

STEP 2: PASTEURISING

We pour in the fresh Organic Cow’s milk into our vat. Our cows’ milk comes from one Organic Farm, our sheep’s milk comes from a local farm on the Leagram Estate, and our goats’ milk comes from a small farm in Cheshire. All of which, we are very proud to support.

STEP 3: CUTTING THE CURD

Once set, we have to turn it into what Miss Muffet was eating, Curds and Whey! The cutters we use are over 120 years old as we try to do as much as we can by hand.

STEP 4: PULLING BACK THE CURD

Once cut we have to gently separate the curd from the whey.

STEP 5: THE CURD

As the whey drains, it becomes hard work to keep moving the curd, but it needs to be done to make a good cheese!

STEP 6: TUBBING THE CURD

Once the whey has been drained, we are left with the curd, which is tubbed ready to be worked.

STEP 7: MILLING THE CURD

Once ready the curd can be milled ready to add salt.

STEP 8: SALTING THE CURD

Adding salt is a vital part of the process and is all mixed in by hand for an even mix.

STEP 9: MOULDING

We put the curd into 15kg, 9kg or 400g moulds.

STEP 10: PRESSING

The moulds are placed onto our hydraulic presses and left for 24 hours.

STEP 11: DRYING THE CHEESE

We don’t want a soggy bottom! so we let our cheeses dry ready for the next stage.

STEP 12: WAXING THE CHEESE

The labour intensive job of waxing, all done by hand in our little waxing trolley.

STEP 13: TURNING THE CHEESE

Once formed, the cheeses are waxed and placed in our store room where they are turned on a regular basis to keep an even flavour.

STEP 14: GRADING THE CHEESE

A very important moment for any cheese maker is grading the cheese they’ve made. This is to make sure the cheese smells and tastes correct but also to see if the cheese has reached maturity and is ready for market.

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