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The cheddar is made with milk produced by the cows on the
farm, using a recipe which has been passed down
through the generations, and time-honoured methods of
cheese making.
Using unpasteurised milk, it is very important to keep a
strict eye on the animals, their feed, and milk output. An
un-pasteurized cheese has more character than that of a
cheese made with pasteurised milk. All the natural
flavours are kept in the milk and not removed through the
pasteurisation process, producing a sweet, creamy, rich
cheddar.
Milk from our own cows, which are grazed on the lush
pastures at the northern end of the Blackmoor Vale,
is warmed with a traditional starter culture which sours
the milk, before adding natural rennet to produce a
junket. The cheese maker cuts the junket in to curds and
whey. Heating again hardens the curds and when the correct
acidity is reached the whey is drained from the curds and
the Cheddaring by hand process starts.
The curds are textured by cutting into blocks, layering and
turning. To arrest the acidity growth the curd is broken
up and salt added. After curing the curds are put in
moulds to be pressed. Cotton cloth is smoothed onto the
skin with lard and the cheese are ready to mature in our
own store where temperature and humidity is closely
monitored.
It is made in 27, 14 and 1.5 kilo traditional round
cloth bound truckle cheeses. After twelve months maturing
the cheese has a complex nutty flavour and is ready to be
enjoyed. We also make a very good butter.
The cheese is available direct from the farm, numerous
wholesalers and delicatessens/specialist cheese shops
throughout the UK. Also available at Waitrose and
Sainsbury's supermarkets, and selected M&S stores.
For export information contact Neal's Yard Dairy: 020 7645 3550
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