Making Our Cheshire Cheese

"We still use traditional methods which have been developed over many years to produce excellent Farmhouse Cheshire cheese with a flavour far from mild or bland." Mrs Bourne

Cheshire  Cheese Producer & Supplier - H S Bourne - Traditional farmhouse 
Cheshire cheese since 1930The Bourne family has been hand making Cheshire Cheese for over 250 years. The cheese is made here by John Bourne, who has forty years experience, and whose Grand-father and Father both were Cheshire makers. The next generation is now closely involved in the Dairy. As you will see from the pictures below, all our cheese is made in the traditional 'hands on' way that hasn't really changed for hundreds if not thousands of years.

Our cheeses are made using the milk from our herd of Friesian cows. Both the farm and the herd are managed in an environmently responsible manner, with great concern for the welfare of our cows, which leads to the production of high quality milk and subsequently dairy products.

 

Please Note: All of our cheese is suitable for vegetarians All our cheshire cheese is suitable for vegetarians

Cheshire  Cheese Producer & Supplier - H S Bourne - Traditional farmhouse 
Cheshire cheese since 1930The milk for most of our cheese is pasteurised (heat treated), which kills 90% of the naturally occuring bacteria. A culture of 'lactic acid' producing bacteria is then added to begin the cheese-making process.

When all the milk is in the vat, and after the necessary 'ripening' time, a coagulent called 'vegetable rennet' is added, causing the milk to form a semi-solid mass.

Cheshire  Cheese Producer & Supplier - H S Bourne - Traditional farmhouse 
Cheshire cheese since 1930When this process is complete, we then cut the curd by hand to release the whey (the liquid). The mixture of curds and whey (remember little Miss Muffet!) is stirred and heated slowly for a further time - during which the pieces of curd shrink. We then separate the curds and whey.

We now have just the curd left in the vat, which we break and turn by hand to enable further drainage of whey and drying of the curd. Throughout this process, the curd shrinks, until finally salt is added and the curd is then 'milled'.

Cheshire  Cheese Producer & Supplier - H S Bourne - Traditional farmhouse 
Cheshire cheese since 1930The curd is then put into moulds to produce the once familiar traditional round cheeses. The cheeses are then stored for up to 12 months to ensure that they fully mature producing the rich tangy flavour that all good Cheshire cheese used to have and Bourne's hand made Cheshire still does.

Please click here for a more in depth look at the general process of making cheese.

 

Vegetable Rennet All our cheshire cheese is suitable for vegetarians

Traditionally the coagulant 'rennet' has come from calves stomachs. Another form of rennet is called 'vegetable rennet' which is derived from certain strains of fungi and bacteria. Today, this type of rennet is very popular, reflecting a move towards 'vegetarian cheese'.

 

 Our Code of Practice 

The milk for our Traditional cheese is produced from our own herd of Friesian cows, specially bred to produce milk from grass. The herd and the Farm here at The Bank are both sensitively managed to ensure high quality care and produce.

All our cheese is suitable for vegetarians. All our cheshire cheese is suitable for vegetarians

 

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The Specialist Cheesemakers Association


© 2015 H.S. Bourne - All Rights Reserved

H.S. Bourne
The Bank
Malpas
Cheshire
SY14 7AL
United Kingdom

tel: +44 (0)1948 770214
fax: +44 (0)1948 770288
e-mail: john@hsbourne.co.uk

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