On our farm we believe in 'happy sheep' = 'happy milk'.

Our most important philosophy, Quality before quantity and to sell only what we would eat ourselves. Great attention is paid towards hygiene. In our specially designed milking parlour. The animals are checked everyday regarding mastitis, or other suspicious infections. Our flock is listed in the scrapie free scheme. We also test our milk and milkproducts on a regular basis.

We milk our animals by machine and by hand. Every effort is made to achieve the cleanest milk possible, eg; washing udder, cleaning milking utensils and the machine.

After milking, the milk is transferred immediately into the cold-room to cool down and rest at the correct temperature.

The milk is then poured into the cheese vat, and then......... you don't really believe I am going to give you the recipe of our cheese? Do you??

Anyway, I am going to tell you as much as possible about our cheese, without revealing the secret of the unique and delicious flavour and consistency.

1. We add starter culture to our milk and at the right temperature we add a vegetarian rennet.
2. After setting, we cut the curd and do what every other cheesemaker does, we stir and stir until we are happy with the size of the corn and the temperature.
3. We then seperate the whey and curd and put the curd into cheesemoulds.

By pressing and turning at the right times and right pressure, we gain a wheel of cheese.

This wheel then makes it's way through the brin water bath onto the shelf in the cheese ripening room. The wheel is then kept here and maitained for at least three months until it is ready for you to buy.