Our cheese making process starts with the delivery of  locally sourced milk. The milk is delivered fresh on the morning of production and is passed through our pasteuriser which heats the milk up to kill any harmful bacteria that may be present.  The pasteurised milk then sent to the cheese making vat. 

Next, the culture, rennet and organic spices are added to the milk to begin the curding process. This is when the curd (Solid matter) separates from the whey (liquid)  to help break down the proteins and assist the coagulation process.  Once the curd has hardened and allowed to rest, it is cut into small sections and sinks to the bottom of the vat.   The whey is then drained from the vat, leaving the curd in the vat for a period of time to drain the excess whey that is caught inside the curd. Once the majority of the whey is drained, the curd is broken up into small chunks and placed into moulds. Once the moulds are full, weights are placed on top of the moulds to shape the cheeses. After the cheeses have taken shape, they are placed in our ripening rooms to age for a period of time, depending on the type of cheese being produced.