THE CHEESEMAKING PROCESS

Once milk is pumped from the milking parlour into our vat, it is pasteurized. The milk in the vat amounts to about 10 large wheels of cheese, weighing approximately 10 lbs each.

Cultures and rennet are added to the milk, then coagulated, cut, stirred, heated and drained until you are left with curds and whey. Curds are then placed in moulds to be pressed overnight into wheels of hard cheese. This whole process takes an average of 10-12 hours in labour.