Cheese making


A guide to the process of making traditional Gloucester cheese

Testing the curd

Testing the curd

Cutting the curd

Cutting the curd

Stirring

Stirring the curd

Testing the curd

Testing the curd

It's not ready yet.

Testing the curd

Testing the curd

Now the texture is right.

Running the whey off

Running the whey off

The whey is used to feed the pigs on the farm.

Cutting the curd

Cutting the curd

Turning the curd

Turning the curd

Piling the blocks

Piling the curd blocks

The curd mill

The curd mill

A traditional Victorian mill is used.

Milling the curd

Milling the curd

As demonstrated by Gary and Rod.

Adding salt

Adding salt

Mixing the salt in

Mixing the salt in

Putting into moulds

Putting the curd into moulds

Filling mini moulds

Filling mini moulds

Pressing

Pressing the cheeses

Using traditional Victorian presses.


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Last updated: June 2010