From farm to factory, find out how Black Diamond cheese is made.
High quality fresh milk is delivered daily to our cheese plants. All incoming milk samples are screened and tested for quality. The milk is then pasteurized or heat-treated to eliminate unwanted bacteria. Starter culture is then added to determine the type, flavour, and texture of the cheese.
Rennet or microbial enzyme (a milk-clotting enzyme) is added to coagulate the milk and begin the separation of liquid (whey) and solids. The milk solids form into a custard like gel.
The milk solids are diced and excess liquid is removed. The resulting milk solids are repeatedly agitated so that they reach the desired consistency.
At this stage, the milk solids are milled or diced into small pieces called curds. Salt is added and the curds are then ready to be pressed into containers. The pressing forces the curds to form a solid block of cheese with a uniform texture.
The blocks are held for aging in warehouses from one month up to six years.
The containers are chilled to provide a uniform product.
The blocks are cut into the desired retail size ranging from 200g sticks to 907g bars. The retail pieces are packaged under a variety of film formats to ensure shelf life and product standards.
Cheddar Cheese came to life in the humid caves of the village of Cheddar in Somerset England,...Learn More
Cheddar Cheese came to life in the humid caves of the village of Cheddar in Somerset England, in...Learn More
“Age is something that doesn't matter, unless you are a cheese.” - Luis Buñuel
When planning an event with cheese, choose at least 3-5 cheeses of varying colours, and textures in order to compile the most delectable presentation.
A nice extra effort when compiling a cheese plate is giving each variety a name flag so guests know what they’re nibbling.