The organic herd on Puxton Court Farm comprises 100 pedigree Holsteins and 20 Jerseys. The perfect combination for our cheese.
Steve, the herdsman, milks the cows twice a day at 4.30am and 3.30pm, and their beautiful milk gets piped across to the dairy. The pipe is designed so that the milk falls by gravity into our vat, as rough handling and pumping of the milk can damage the milk particles, and this can affect the texture of the cheese.
Cutting the curd
Draining the whey
Channels are cut through the curd to allow the whey to drain off.
Texturing the curd by hand
Moulds are lined with cheesecloth and filled by hand, using an experienced eye to judge how much curd to pile in. That said, no two Gorwydds are exactly the same size!
Moulds full of curd are stacked before being prepared to go into the presses overnight.
Cheeses are stacked in our 100 year old cast iron presses and left overnight.
We mature our cheese for around 2 to 3 months
And we keep a very close eye on the cheese whilst it matures, making sure tastes and textures are developing nicely
Cheeses are turned on the boards every day, to ensure even maturation through the cheese
Maugan and Todd Trethowan
Photos by André Pattenden