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Then, by hand, we cut, stack and repeatedly turn the curd to ensure that all the moisture is drained away. This is the famous process of ‘cheddaring’ and a crucial part of the process which ensures that West Country Farmhouse Cheddars have their trademark texture. During the cheddaring the acidity in the curds is rising all the time in a controlled way. This slight acidity preserves the curds and allows us to keep cheddar for a long period of time to mature it correctly.
Innovative dairy farmers meet the latest in web technology
The West Country Farmhouse Cheesemakers Group is to officially re-launch a new interactive version of their website www.farmhousecheesemakers.com for cheddar lovers on 1st May, demonstrating that these traditional dairy farmers appreciate the importance of keeping up with the latest in web technology.
