Cheese manufacture

		Curd in one of the vats.

Cheese of a sort, (curds and whey) happens naturally by accident when milk is left unrefrigerated and can be made from any sort of milk - even reindeer! But it is in the culturing and curing processes, where science and art combine, that each cheese develops its distinctive personality.

The expert manipulation of the environment around the developing cheese produces the particular characteristics, flavours and aromas which make each cheese special.

• Culturing involves the introduction of controlled bacteria, as starters to the milk, to produce coagulation - the separation of the milk solids and liquids.
• Maturing, curing or ageing comes next. At this stage, when the cheese is left to ripen, most important is storage temperature, length of storage time and humidity.