The Cheese Making Process

  • Made by hand from the milk of our own farm and from 10 herds that our local to our dairy.1. Made by hand from the milk of our own farm and from 10 herds that our local to our dairy.
  • The milk is pasteurised then put into open vats. Starter is added and then rennet. Then curd coagulates (sets) and is then cut.2. The milk is pasteurised then put into open vats. Starter is added and then rennet. Then curd coagulates (sets) and is then cut.
  • The curd and whey start to separate.3. The curd and whey start to separate.
  • The whey is continuously expelled as the acidity rises4. The whey is continuously expelled as the acidity rises.
  • The cuts are cut into blocks as the acidity rises.5. The cuts are cut into blocks as the acidity rises.
  • The curd is then milled and the milled curd is placed in cheese moulds.6. The curd is then milled and the milled curd is placed in cheese moulds.
  • The cheese moulds are then placed in a press over night.7. The cheese moulds are then placed in a press over night.
  • The next day the cheese is placed in brine for 24 hours.8. The next day the cheese is placed in brine for 24 hours.
  • The cheese comes out of the brine and is left to dry for 48 hours.9. The cheese comes out of the brine and is left to dry for 48 hours.
  • Nettles (garlic leaves) are then placed in concentric circles on the cheese.10. Nettles (garlic leaves) are then placed in concentric circles on the cheese.
  • The cheese is left to naturally mould ripen for the next three weeks until the cheese develops a bloomy white/grey/green moulded rind.11. The cheese is left to naturally mould ripen for the next three weeks until the cheese develops a bloomy white/grey/green moulded rind.
 
Project part financed by the EU & DEFRA.

Registered: Pengreep Farm Ltd. Pengreep Dairy, Ponsanooth, Truro, West Cornwall TR3 7JH