How we make our cheese
First thing in the morning the pasteuriser is heated up and sanitised for the day’s work.
Once ready, we pasteurise the milk and pump it through to a heated vat increasing the milk temperature. Starter culture and blue mould are then added to give the correct flavours, texture and acidity. The contents of the vat are then allowed to ripen and vegetarian rennet is added, which coagulates and sets the milk into a solid called curd.