How is cheese made?
Step 1
It all starts with milk
Quality milk, whether it is sourced from cows, sheep or goats, is essential for the making of great cheese.
Standardisation
Milk is standardised so that the protein and fat levels in the milk are uniform which is important for quality and consistency.
Pasteurisation
Milk is pasteurised by being heated to 72°C for a short period to destroy any pathogens and improve keeping qualities.
