The milk is then pasteurized and Cathy begins to make the cheese of the day, according to her own recipes and hands on methods. Non-animal rennet is used in all our cheeses and no stabilizers or preservatives are added.

At the end of each cheese making session, the completed cheese is salted or brined according to its individual requirements and then it is matured in a temperature and climate controlled environment where the cheese is left to form a rind and allowed to develop various complexities of character.

During the maturing process, some cheeses are turned daily while others are regularly washed with brine solutions to promote the growth of special molds and bacteria. Other cheeses are simply left to develop with little interference.

Once the cheese is at its optimum condition for sale, each is packed by hand in special cheese wraps. Other cheeses such as our Danish Cream are simply ‘waxed’ while our Farmers Fetish is preserved in jars of oil. These methods are designed to maintain the integrity of the cheese, bringing it to the customer in the best condition possible.