The Cheese Plant is situated some distance from the milking facility. Hygiene is of the utmost importance. The milk is pasteurised. Starter and rennet are added, the curds are cut and packed into moulds giving the cheese its final shape as rounds. The cheese is pressed to eliminate excess whey & immersed in brine to preserve it. Finally the cheese is waxed and placed in a temperature & humidity controlled ripening room to mature. Working with smaller quantities of their own milk there is time to follow traditional methods.