The skill of our cheese makers is to convert premium grass fed milk into world class cheeses by artisan open vat techniques. We embrace the latest packing and logistics technology to deliver cheeses in premium condition to our customers. All of the 20 plus award winning varieties require different cheese making techniques to produce these distinctly regional style cheeses.
fresh raw milk > pasteurize > add starter cultures > heat > add vegetarian rennet > cut curd > hoop and drain whey from curds > add salt > mature > pack off
Maturation can take from 10 days for white mould cheese to 18 months for our vintage cheeses.