Visit us to see ‘real cheese’ being made!

The key elements in our process which make our cheese very traditional, and very special, are;

	The use of unpasteurised milk, straight from our own herd of home-bred Holstein Friesian cows. This means we control the whole process, and can guarantee the safety and quality of our milk.
	Liquid pint starter cultures, developed using bacteria which were first collected from cheese-making farms in the 1950s. These help to develop the complex flavours and aromas in our cheese.
	We use a vegetarian rennet to set the milk, rather than calves’ rennet, so that our cheese can be enjoyed by a wider section of people, including vegetarians.
	Our curd is milled through a peg mill. There are very few of these in use today, but we like the way it shreds the curd into rough splinters, which help contribute to the crumbly texture of our finished cheese.
	Traditional cast iron presses, which can be wound down in stages, are used to gradually apply just the right amount of pressure to our cheese – again, helping us to achieve the texture we are looking for.
	Anster cheese is allowed to mature naturally, and develops a thin, grey rind – which in turn adds further flavour enhancement to the creamy white, crumbly cheese it encases and protects.