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Milk:
 Milk
is supplied by our own herds as well as from other local farms ensuring
all milk is of the high quality that this region is known for, and that
is necessary for making good cheese.
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Cheese
Cultures:
It
is our belief the key to achieving a quality cheddar flavour is in the
type of cheese or "starter" culture used. Natural Mixed Cultures
are made up of many strains of flavour producing bacteria and when mixed
correctly produce cheese with a flavour that gives a wonderful lingering
aftertaste in the mouth. These types of cultures have all but disappeared
from cheese production today due to more user friendly / reliable alternatives
having been developed.
 As
is often the case, these new alternatives do not deliver the benefits
of using them without affecting the flavour they produce. Because natural
mixed cultures were so important to our cheesemaking and their future
availability looking uncertain, a purpose built laboratory was constructed
on site and one of the leading authorities in this field employed to
develop and produce natural mixed cheese cultures for all cheese production
by the company.
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The
Process:
Although
much of the process has now been mechanised the turning of the curd,
known as cheddaring, is still done by hand making sure that none of
the qualities of our cheese are lost with the advancement of technology.
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Maturing
& Packing:
 All
production is matured on site in the cheese stores where blocks are
strapped in wooden boxes for up to 18 months before being knocked out
for packing and despatch. State of the art packing lines cut blocks
into prepacked wedges ready for the shop shelves.
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