Witnessing this fascinating process

Llangloffan Farmhouse Cheese is made by hand incorporating traditional methods. It is free from  artificial and genetically engineered additives. Leon Downey, the cheesemaker, only produces cheese when the cows are on grass, from April to October. The cheesemaking process consists of several parts:

• Starter culture added to milk
• Stirring rennet into the milk
• Cutting the curd

• Milling the curd and adding salt
• Filling the moulds with curd
• Pressing and ripening the cheese

©  Witzel’s Seminar  2002 - 2012