making great cheese at the gourmet greek
Great cheese comes from great milk
Fresh Milk is collected daily
Milk is tested prior to collection
The milk is then further tested at the cheesery and heated or pasteurized before cheese making begins
Raw Milk
Refrigerated tank
Milk is stored in cooling tanks before collection
Milk
The milk is then pumped into one of our cheese vats. Special ingredients called starter cultures are added to give the desired cheese flavour. Rennet is then added to thicken the milk. The thick set milk called curd is cut into small pieces and allowed to rest for a few minutes. The curd stirring begins which releases liquid whey from the solid curd. The curd is then stirred further and then most of the whey is drained.
whey
The curd is then scooped into cheese forms where it drains or is pressed
curd
The cheese is then moved into an aging room. We age some of our cheeses up to 12 months!
Our Gourmet Greek products are then packed and sent to a store near you!
We feed some local piggies the whey