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By clicking on any of the buttons below you will gain a further insight into each stage of the cheese making process:
     
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Packaging
The moulds are taken out of the press the following morning and the cheese is knocked out of the mould. The cheese then has the cloth removed before being visually inspected, placed in a shrink bag and vacuum packed before entering the shrink and drying tunnels. The packed cheese then goes through a metal detector before being weighed and labelled with information on variety, date of manufacture, vat number, best before date, enabling complete traceability back to the supplying farm if required.
Storage
Packed cheese is boxed, palletised and put into cold storage, where it is allowed to mature at a constant temperature of 8° C.
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