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Home > CragFace Chronicles > Wensleydale Creamery

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Wensleydale Creamery

October/December 2005

I was curious about the cheese making process, and what they did with the curds? (I'm not into Afgan food) So off I went to Wensleydale Creamery, to find out their history, and how this wonderful cheese is made. Here's the whey they do it.

The Demonstration

For a High Resolution Image click on any thumbnail

According to our demon demonstrator, milk is heated to 72 degrees C for 15 seconds to kill off bacteria. Then, carefully grown cultures are added to the churns. This converts lactose to lactic acid and begins the souring process.

Rennet is added in the next stage, but here at the creamery, they use a fungal variety suitable for vegetarians. (Apparently slugs were used before they found a fungal substitute!) This is stirred, then allowed to set, and forms a semi solid junket, and then strained.

The coagulum is cut into small pieces, and the curds are then scalded.

Salt is added to the curd. It helps flavour and preserve the cheese.

Milling is done (shredding the cheese into small pieces, after the salting process. Then it is cured and allowed to mellow.

Fresh milled curds are now packed by hand into moulds, ready for the press.

The cheese is lightly pressed and then removed from the mould. This removes any remaining whey and shapes it.

Bandaged in muslin, the cheeses are then taken to the drying room, where they are turned daily for at least 3 days. Traditional cheeses are stored in a cool dark place for 4-6 months.

The final product is labelled.

The Museum