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Cheese Making

Cheese Making
Cheese Making


We make our cheese from milk collected from privately-owned, pasture-based dairy farms located in south west and central Victoria, as well as south-east South Australia.

Our cheese is sold in local retail markets and also exported to countries and regions such as Japan, the Middle East, Korea and other Asian markets.

Our cheese-making process begins by adding a quality starter culture and rennet to milk. The milk then separates into curds and whey. Next we place the curds into the 'Cheddarmaster', which stirs the curds to remove moisture. We add salt, and pack the curds together under pressure to form 20kg cheese blocks.

These large cheese blocks then go into cold storage to mature, until ready for export. For our branded cheeses, we cut and wrap them first into domestic retail packs, adding herbs and spices in some product lines.

Our cheese plant is highly computerised, and can churn out about 160 tonnes of cheese each day from 1.6 million litres of milk. The process of turning milk into cheese blocks takes about six hours.

We can obtain diverse cheese flavours through combining varying levels of milk fat with different starter cultures and maturation levels. No animal rennet is used in any of our cheese making.

The level of cheese 'maturity' depends on the length of time for which cheese is stored before sale. Mild flavours are found in 'young' cheddars, while matured and vintage cheddars develop a sharper taste. We use controlled temperature conditions during the cheese maturation process.

During maturation, our cheese graders check the taste and texture of the cheese, deciding the best product line for each batch and when it is ready for sale. We also run lab tests to ensure the quality and consistency of the cheese.