The Cheese Making Process

All of our sourced milk is collected at 6 am every day, and taken to the cheese plant for processing. After analysing and testing all of the milk (including that from the dairy), it is ready for pasteurisation at 9 a.m.


Once the milk has been pasteurised and cooled to the proper temperatures, the cheese production process can begin. The culture and temperature requirements for each type of cheese are varied. The final flavour of the cheese is defined and developed by this culture. The milk is then coagulated using an enzyme called rennet. All of our cheeses are made with microbial rennet, which is completely vegetarian. After coagulation, the curd mass is sliced into pieces and gently cooked in its own whey until it is ready to serve.


After the whey has been removed from the cheese vat and the curds have been transferred to cheese moulds, they are pressed overnight. The next day the produced roundels of cheese are put into brine for salting from where they are subsequently transported to the ageing room. The maturing room has controlled temperature and humidity levels to guarantee the cheese ages under perfect conditions. Before being cut and vacuum-packed, each roundel is carefully monitored and cared for. The vacuum packing slows down ageing and protects it from decaying; this is a critical component of our cheese as we do not use any preservatives.

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