From cow to customer, every step matters
From daily milk collection to pasteurisation, vat setting and hand salting, through to pressing, maturation, packing and dispatch, our process protects quality at every stage. It is a carefully managed journey designed to deliver consistent standards and food safety.
Our dedicated fleet collects milk from our member farms every day, keeping the journey from farm to creamery tightly controlled. Regular collections protect freshness and consistency, supporting a dependable supply chain and the high standards we expect from every batch.
1
Fresh Milk
Milk is collected daily from all of our farms.
The milk is then pasteurised, heated up to 72°C and cooled rapidly to kill the bacteria.
2
3
The milk is put in vats. Starter cultures and vegetarian rennet are added to coagulate the milk.
Fresh Milk
Milk is collected daily from all of our farms.
4
5
The milk is then pasteurised, heated up to 72°C and cooled rapidly to kill the bacteria.
The milk is put in vats. Starter cultures and vegetarian rennet are added to coagulate the milk.
6
