Semi-soft Cheese

We have developed our own distinctive regional recipes when it comes to our semi-soft range. Produced using our cheese press, the curds have their whey pressed out by traditional mechanical methods, using a pneumatic system of pressure and cheese cloth draining. 
 
These cheeses all take good amounts of time to mature and are cellared either in wax or with a penicillium candidum rind. Aged from 3-12 months in our maturation chiller, constant temperature is the key factor when ageing cheeses before release.
 
Try some of our tasty semi-soft cheeses : Aged Airedale, Farmhouse, Livingstone Gold, Creamy Havarti, Duntroon, Danseys Pass, Five Forks, Monte Cristo, Island Stream.