The British Friesian cows graze the traditional pastures at Wilstone farm to produce wonderful creamy milk.
Once the cows have been milked we add a starter culture to help produce lactic acid at which stage we add rennet to enable the milk to set like a blancmange, this is then cut to allow separation of the curds and whey.
Next we can drain the whey and scoop the curds out into moulds where they will drain overnight before being salted.
When the cheese has been salted they are stored in our maturing rooms where it is cool and moist.
The wheels of cheese are turned every day and brushed with local rapeseed oil. They can mature here for three to six months and sometimes even up to twenty four months!
When they reach the correct maturity they are packed and ready for sale!