Milk Collection and Cooling
The milk is collected from our local milk suppliers and stored in our intake silos.
Pasteurisation
In this process, the raw liquid milk is heated to ensure the removal of all harmful and spoilage bacteria.
Cultures
Starter cultures are added to the vat to ripen the milk to the required acidity.
Curd & Whey Pump & Draining Belt Curds and whey are formed and pumped out over a screen, separating the curd from the whey
Cheddar Tower
The curd is blown to the top of the cheddaring tower where it compresses it into cheddar. It is then milled and salted.
Block Forming
The salted curd is then formed into 20kg blocks by passing through the block formers and is vacuum sealed into barrier bags.
Rapid Chill Store
The blocks are chilled overnight and then stored for three months. After this time, sample blocks will be graded and the cheese will be held in storage until fully matured. This process can take between six months to three years.
Click here for the Nutritional Composition of Hard Cheese per 100g
