Cheese Grading

Once our cheese is made, it needs time to mature. The length of time a cheese is allowed to mature influences its taste and functional characteristics so it’s important to get this right.

As the cheese matures, it needs to be tested regularly to make sure it reaches the desired flavour and functionality. This testing is called grading and it is carried out by our expertly trained in-house graders who boast decades of experience in this area.

The first part of grading is a visual check to ensure that the cheese appearance is the correct colour.

A cheese iron or trier is inserted into the cheese and turned to create a core.

This gives us a very good indication as to the body and texture of the cheese.

The core is removed from the cheese and a smell test is undertaken to check the balance of aromas.

The back of the iron is also checked for any smearing of fat or moisture, which helps define the age of the cheese.

The cheddar is kneaded down to warm the cheese, which helps to emphasise the flavours and aromas.

The grader then tastes the cheese to ensure it matches the customer’s desired flavour profile.