Our herd of Brown Swiss, Guernsey, and Holstein cows feast on naturally good hay, grain, and fresh green summer pasture to provide us with top quality milk - the key ingredient to good cheese.

We use only the milk produced on our own family farm for the cows and goats milk cheeses. This way we are guaranteed quality and freshness, every step of the way.

The milk is delivered directly from the dairy to the cheese room, where you can look in on the cheese-making process, then take home a selection from our Cheese Shop.

The making of Great Cheese

                                 Steps in Making Cheese

   1. The milk is warmed to cheesemaking temperature, which will vary depending on the type of cheese made.

2. One or more strains of lactic bacteria, ripening bacteria and/or moulds is stirred into the milk.

3. The lactic bacteria develop in the milk "ripening" it. During this process, they feed on the lactose (milk sugar) in the milk, changing it to lactic acid. This is why the milk tastes "sour".

4. Rennet, a coagulant, is added, and the milk is allowed to set until a firm curd is formed.

5. The resulting curd is drained through a cloth if you are making fesh cheese, or cut and  further processed for semisoft or firm cheese.

6. Depending on the type of cheese made, the curd is placed into a cheese mould, then drained or pressed.

7. The cheese is salted by blending salt into the soft curd (fresh cheese), dry salting on the surface for drained cheeses (eg brie) salted in the firm curd stage (cheddar) or immersed in brine (gouda).

8. Fresh cheese is now ready to eat; firm or pressed cheeses are further ripened or aged. During this time the lactic bacteria continue to work in the cheese, creating complex delicious flavours.