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."
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.
Note: All of our cheese is suitable for vegetarians
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
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
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.
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'.
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
click here for
a more in depth look at the general process of making cheese.