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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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Pasteurisation

Milk is pumped from the silo to the Pasteuriser, where it is heated to 73° C for 25 seconds killing any harmful micro-organisms.

The milk is then cooled through a heat exchanger, to get it down to 32° C, before being pumped into the cheese vats.


Adding Starter and Rennet

The 5 vats hold 14,500 litres each, the equivalent of about 1.5 tonnes of finished cheese. Here the starter culture is added to help start the ripening of the milk and the formation of the curds and whey. If the cheese is a coloured variety, such as Red Leicester or Coloured Cheshire then a natural colouring called annatto is also added at this stage. Once the curd has ripened, vegetarian rennet is added to help coagulate and set the milk. The Cheese Maker then checks the curd has a firm set before starting to cut the curd using the vats’ mechanical knives to separate the curds and whey. The curds and whey are then gently heated to various temperatures depending on the variety, before being stirred, prior to pitching onto the curd table.
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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