We use traditional handmade methods to make our cheese; our fresh warm milk is piped straight from our cows into the cheese vat at 6am every morning; we pasteurise the milk for all of our soft cheeses in the vat before the cheese making process begins.
Once the curd has formed it is cut with special curd knives and stirred before being packed into moulds and turned regularly.
Then the cheese is stored for a minimum of 6 weeks until matured.
The final stage is hand wrapping and labelling before the cheese begins it’s journey to you.
Packaging Type: Vacuum Packed.
Storage: Keep refrigerated. To enjoy at its best, once opened consume within 3 days.
Allergy Advice: For allergens see highlighted ingredients; Contains Milk, Annatto, Made using Vegetarian Rennet
Dietary Information: Suitable for Vegetarians