First the cows get milked. Every other day, a tanker delivers the milk to our cheesemakers near Cheddar.
After the rennet is added to the milk, the curds and whey are separated by hand with wooden paddles (a process called cheddaring). The curd is pressed hard, removing the whey, and stored in 20kg blocks for 12 months.
As the blocks near maturity, we check for taste and select those we feel are right for Godminster Vintage.
Our waxers remill the cheese to create the shapes and sizes which then get covered in our distinctive burgundy wax. Only this way can we create our uniquely creamy and tasty vintage cheddar.