At the heart of the Farm is the Quickes Dairy, covering approximately 5000 sq ft. Join us for a tour of the dairy, for an introduction to the cheesemaking process.
The starter culture
After the cows are milked, the milk is put into enormous stainless steel vats where a starter culture is added to increase the acidity.
Rennet is then added to start the process of separating the curds and whey.
Removal of the whey
After the curds and whey have separated, the curds and whey are drained off into the cooler below the vat and the whey removed.
The curds are then allowed to settle, to form a dense golden blanket of young cheese.
The cheddaring process
The curd is cut into large strips, and then turned by hand to allow the last remnants of whey to drain away.
This is the "Cheddering" process, which is essential to Westcountry Farmhouse Cheddar, as defined by European Law.
Ready for pressing
When the curd has been cheddared it is milled to give a uniform texture to the finished cheese.
The curds are then salted, and punched by hand into muslin-lined moulds, ready for pressing.
Maturing the cheese
The cheeses are placed carefully into traditional wooden racks in the ripening room.
The cheeses are then turned daily, to give a uniform texture throughout the cheese.
The final product
After 12 months in the maturing store, the cheese has reached its full maturity, and is ready for distribution around the country.
The cheese can be cut and packed in a variety of formats to customers' requirements.
