Frequently Asked Questions
Yes. Their diet consists of grass silage from our fields. They are also given a supplement pellet that is grass based that contains extra neccesary vitamins and minerals.
Yes. We make several varieties of cheeses, including fresh and soft cheeses which require pasteurization. This allow us to have a naturally longer shelf-life and more consistent quality. We use a special form of pasteurizing called “slow vat pasteurizing”. This allows all the good bacteria to stay alive in a low temperature long time pasteurization, which is meant to only kill potential pathogens (bad bacteria) in the milk.
Yes! Any cheeses that we age for over 18 months are naturally lactose free. This is because over time, lactose converts itself into lactic acid.
When Cheddar Cheese is made, there is a process called ‘cheddaring’ where the tiny pieces of curds stick together and we cut them into blocks, mill them and add salt. At that stage the milled curds are with packed into the large moulds to be pressed into a wheel or kept our fresh and sold as ‘fresh Cheddar Cheese curds.’ They have a mild salty flavour and feel springy or rubbery when you bite them. The freshest curds should squeak against the your teeth when you bite into them.
We make ‘cultured butter’. Made popular in european countries, Cultured Butter is butter made from cream that is cultured with active bacteria (similar to yogurt or cheese) and has a distinctive, slightly tangy, sweet taste. Cultured butter is more desirable than traditional butter as there are no added preservatives or stabilizers. It’s sometimes referred to as “Old Fashioned” or “Antique” butter.
Each cheese is made with a unique recipe and bacteria culture. Some cheeses have bacteria cultures that naturally release gases which create what we call ‘eyes’ (holes) in the cheese. Our Emmental is a great example of this.
We call this ‘crystalization’. Those spots are actually ‘tyrosine’, and they’re actually amino acid clusters that form with age. Tyrosine clusters are signs of a well-aged cheese.
Cheese bags, cheese cloth, beeswax paper and airtight containers are all great ways to store your cheeses. if you choose to use Cling Film at home, we recommend using a new piece to rewrap your cheese when you use it.
Cheese is a naturally growing/living product, so cheese as soon as a piece is cut from a wheel, it will begin to mold. You can learn to care for your cheese properly to slow down the mold growth, or simply cut off any areas where the mold is present. All molds grow fastest in warmer temperatures on cheeses that have been exposed to air and moisture. What you keep in your fridge can effect the types of molds that can grow on your cheeses.
As soon as your piece of cheese has been cut from the wheel, its going to start to mold maturally, as your cheese contains living/growing bacteria. Try to make sure that every time you cut your cheese you are handling it with clean hands, clean utensils and a clean surface. This will keep other bacterias from touching your cheese and causing faster mold growth.