Stop the press!

This week Attila, our head of R&D, set up a Gouda press (which had been previously used by Graham to crush apples for cider) here at our organic farm.

Pressing a cheese helps make it the perfect shape and is important for texture too. Like all processes in cheese making it is important to get the right balance. With pressing it is all about pressure and time.

This is going to be used when making our delicious new cider washed-rind cheese (and yes… it is the cider that Graham makes!). Why don’t you visit our café to try some?