Milk is collected from our farms, pasteurised and then pumped into vats. Starter culture and rennet are added, turning the milk into curds and whey.
The whey is drained and the curd is cut into blocks and salted. It is then milled and placed into cylindrical hoops.
The hoops are stacked and moved to a hastener room where they are turned daily for five days. Turning ensures even distribution of the curd.
On day six, the cheese is removed from the hoops and wrapped in film to help support it. It is moved to the maturing room where it is turned weekly.
During weeks six and seven, the cheeses are skewered by stainless steel needles to activate the growth of the famous blue veins.
The cheese grader checks the progress of the cheese by removing a core of the Stilton with a grading iron. This shows a cross section of the cheese from the centre to the crust, which is assessed for maturity and openness of texture.
The final product is a perfect Blue Stilton to take centre stage on your cheeseboard.