At Highfields Farm Dairy the cheese making process starts immediately after milking while the milk is still warm. The milk is ripened overnight using our own whey as a starter culture. The morning milk is then added to the evening milk and gently poured into buckets, before being taken into the cheese room. We like to make cheese in small buckets as we find it gives us the best quality curd. When at the right acidity, we add a small amount of animal rennet and allow the curd to form slowly until the next morning when the curd is hand ladled into moulds. The cheeses are then left to drain, before salting and turning. We mature our cheese for 2-3 weeks, allowing the natural rind, texture and flavour of the cheeses to develop.