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Cheesemaking

The milk is brought in by tanker and tractor one day and is made into cheese the next.

First, the milk goes through the pasteuriser before going into the vat. When there is enough milk in the vat, starter is added and left for 50 minutes then the rennet is added and stirred for 3 minutes after which the rennet forms a coagulum. When it is ready to cut, blades are switched on very slowly to start with, otherwise there will be a loss of fat in the whey. This takes about 20 minutes and the mix is cut into the size of wheat grains. Heat is applied to the vat to bring the curds and whey to 40°C and then it is left to firm up. Then all the curds and whey run down into the cooler.

ln the cooler the whey has to be separated from the curd. The whey gets pumped out. The curd is then pulled back to the sides. The whey is channelled and cut into long blocks, then cut again into manageable pieces, which are turned over for a period of 1-1½ hours. This process is called Cheddaring.

When ready, these go into a curd mill which reduces them to smaller cubes. Then salt is added, then stirred on the cooler for 20 minutes. Then the curd is put into moulds which are lined with cloths. Then they are pressed in a hydraulic press overnight.

Next day each cheese is put into dip tank of hot water to seal any holes and then put back in the press. The following day they are taken out and larded and cloths are put on, which forms the rind. lf not enough lard is put on they will dry out and crack in the store. Then you get mould inside the cheese. .

The cheese are tested to see how they are maturing at 3 months and 6 months. They are ready when they have matured for between 9 months and one year. 

The longer they stay in the store, the more mature they become.