Stage 1: Ripening

Once the milk is pasteurised (or not as the case may be), we heat it to between 32 -33oC depending on what we are making and we add starter culture which determines the taste, texture and characteristics of the cheese we are making. The main microbiological purpose of the starter culture is to turn lactose, milk’s natural sugar in to …

Arla to Merge with Milk Link

Arla Foods, the business behind Cravendale, Lurpak and Anchor has announced plans to merge with fellow dairy co-operative Milk Link.  Milk Link own a number of dairies including Taw Valley Dairy in Devon and Tuxford & Tebbutt the renowned Stilton makers.  The combined business will process more than three billion litres of milk per year and have a total turnover in excess of £2bn. …

Testing Milk

We have to make monthly returns to the Rural Payments Agency detailing how much cow’s milk we have purchased each month and the average % fat and protein composition.  The deadline to return this information at the end of each month is very short and quite honestly, it is a pain to do this, not to mention preparing the annual return, but …

Types of Milk

It says in my cheese making book that you can only make cheese with milk from mammals.  But I know you cannot make cheese out of pig’s milk, (as you know, pigs are close to my heart) not that I would want to milk a pig.  I found an explanation: the short-chain fatty acids that provide the typical flavor to dairy …

Eleven Stages to Making Cheese: to pasteurise or not to pasteurise

Over the next few days we are going to be writing about the eleven stages to cheese making and describing how we make our cheese. First off, we are going to talk about pasteurising. To pasteurise or not to pasteurise To begin, (subject to EHO approval) there is a choice of making pasteurised cheese or unpasteurised cheese.  There are two ways of …