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By clicking on any of the buttons below you will gain a further insight into each stage of the Cheese making process:




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Curd Tables and Moulding

The remaining curds and whey are then piped onto the curd table. The whey is gradually drained off and pumped to the separator room whilst the curd is turned to help release any remaining whey. After each turn the acidity is tested by the Cheese Maker to check that it is increasing at a steady rate. When the correct acidity is reached, the curd can then be salted to stop any further acidification.

The curd is then pushed into a vertical auger at the end of the curd table, through a peg or pin mill (depending on the variety of cheese being made), the milled curd is then weighed and packed into either 20kg block, 12kg traditional, 6kg top hat or 4kg wheel moulds. The mould is lined with a disposable cheesecloth to protect and seal the cheese, allow drainage and prevent the cheese sticking to the mould.


Traditional Pressing

The filled moulds are placed into a press, operated by compressed air which steadily increases overnight to help exude any remaining whey held by the curd. Belton Farm still make cheese using curd tables and pressing in the traditional way which can take anything up to 18 hours - this is more time consuming and labour intensive but gives much better results and helps Belton Farm cheeses to win so
many awards.
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Handmade on the Farm
Belton Farm | Whitchurch | Shropshire | SY13 1JD | T: 01948 662125 | F: 01948 662269 | E: info@beltoncheese.co.uk