OUR CHEESEMAKING PROCESS

Tucked in the Vale of York, between the North Yorkshire Moors and the Yorkshire Dales, is the farm where Shepherds Purse cheeses are being made by hand ... every day of the week.

The same family farm where it all started over three decades ago, our dedicated team are buzzing away from very early in the morning until tea time, fuelled by the passion (and proper Yorkshire Tea) to create unique, world-class cheeses.

Read on to learn about the care, passion and attention to detail that go into each and every batch...

THE MILK ARRIVES: FRESH FROM THE DAIRY FARM

Each morning on the farm, we welcome the arrival of fresh cow’s milk from six local dairy farms, and once a week Simon brings us delicious, fresh sheep's milk.

We also have the privilege of receiving small batches of buffalo milk from Bob & Sam Palmer and their exceptional single herd of Italian water buffalo.

FILLING THE VATS WITH MILK: READY TO GO

We pasteurise the milk as it flows from our receiving tanks into the vats in our cheese rooms each morning. This is vital to start the process off right and begins at 5am everyday as we prepare our vats for the day's make. 

CULTURING: CULTURE IS EVERYTHING

Starter cultures, brimming with beneficial bacteria, set the stage for the diverse array of flavours and textures to come.

For our blue cheeses, we then add Penicillium Roqueforti at this stage too - the blue culture then lies in wait, until it's time to produce those striking blue veins and blooming rind.

COAGULATION: FORMING THE CURD

With the addition of an enzyme called rennet, the solids in the milk begin to come together and form to the consistency of a perfectly set yoghurt. All of our cheeses are made using a vegetarian rennet here.

CUTTING: A GENTLE, CRUCIAL STEP

There’s a precise moment in the vat when the milk has transformed, setting to a texture similar to a delicate yoghurt.

Recognising that moment is essential and timing is everything. Cut too early and the structure is weak; cut too late and the texture is compromised.

This stage defines moisture, texture, and ultimately the character of the finished cheese, so with a steady, practiced hand, we gently cut it to begin the crucial separation of curds and whey.

It may look simple, but it is one of the most important steps in the make. Precision here shapes everything that follows.



DRAINING: RELEASING THE WHEY

Once the curd has been gently hand-cut, we empty the vats, allowing gravity to guide the silky curds and whey naturally into their moulds.

At this stage, we begin the careful process of draining the whey, delicately separating it from the curds. The amount of whey retained depends on the cheese being crafted; less moisture for Mrs Bell's Salad Cheese to achieve its characteristic crumbly texture, more for our Bluemin Whites to create a deeply creamy, unctuous centre.

The whey that's left behind doesn't go to waste. Ours is collected by a local farmer and repurposed to generate electricity through an anaerobic digester, a sustainable partnership that ensures every part of the milk has purpose.

MOULDING UP: SHAPING EXCELLENCE

Guiding the curds into the moulds is a defining part of cheesemaking.

Handled with precision and care by our skilled team, the curds' delicate structure is preserved, ensuring they settle evenly into their moulds without unnecessary breakage and resulting in a beautifully consistent finish.

THE FIRST TURN: TIME FOR ‘BRIAN’ TO STEP UP

With the curds safely in their moulds, they being to gradually settle under their own weight, pushing out the whey and beginning to gain solidity.

As excess moisture drains away, we wait for the right moment to initiate the important first turn. This part of the process is much improved thanks to an ingenious bit of kit, a "turner", that we have named Brian after the famous Yorkshire chef :)

SALTING: A VITAL INGREDIENT

Salt is the quiet architect of great cheese.

More than a seasoning, it shapes flavour, draws moisture, and supports rind development, texture and longevity.

Once formed and gently released from their moulds, salt is gently applied to the exterior of each individual cheese by hand.

Whilst some cheesemakers add salt to the curds before moulding, at Shepherds Purse we rub it gently onto the outside of our formed truckles, allowing it to migrate slowly inward, influencing the cheese with precision and control.

The careful rolling and rubbing by our teams experienced hands ensures an even, consistent application - enough to enhance and protect.

RIPENING: CREATING CHARACTER

Our blue cheeses are now stowed away in our ripening stores, where their distinctive natural rinds begin to form. This carefully controlled environment, with its elevated humidity and gentle warmth, nurtures the development of the cheeses.

SPIKING: FORGING THE BLUE VEINS

Blue cheese requires intervention at just the right moment, and spiking is the decisive step to unlocking its signature character.

Piercing the cheese allows the air to be carefully introduced into its body, creating the conditions needed for Penicillium roqueforti to flourish, awakening the culture within, and encouraging the development of the blue veins that define each cheese’s appearance, texture and flavour.

Done correctly, spiking is precise and measured — too little and the blue is limited; too much and the balance of flavour and texture is lost. With the right technique, the cheese begins to breathe, and the complex, savoury notes and creamy texture start to emerge.

FOILING: A SHIELD OF PERFECTION

Why do we wrap our blue cheese in foil? Well, it serves multiple purposes. The foil expertly moulds to the cheese, creating a breathable seal. It facilitates even ripening by efficiently conducting the heat generated during the cheese's development. It's also eco-friendly, as it can be recycled.

TURNING: STRIVING FOR BALANCE

Our cheeses retain moisture and so regular turning is vital. By carefully rotating them, we ensure that the consistency throughout each one remains the same. This is a vital part of the process as the cheese ripens, and initially we turn them daily before transitioning to weekly turns as they mature.

MATURING: ALL GOOD THINGS…

Our truckles enter the maturing phase. Weeks pass as we diligently turn them, ensuring balanced moisture dispersal throughout. We entrust the process to the hands of time, whilst allowing our expertise and careful attention to detail guide us. It's a testament to the adage that good things come to those who wait.

GRADING: REACHING OPTIMAL FLAVOUR

Determining the perfect moment for each cheese to be deemed mature requires our skilled grading process. Just like fine wine, each batch develops uniquely, boasting its own nuances. It is our duty to make the call at the right moment to grade our cheeses and judge if they are ready for dispatch.

CUTTING & WRAPPING: PREPARING IT FOR YOU

Once our cheeses pass the rigorous quality checks and our organoleptic tasting panel, we cut and pack fresh with precision and care. Our team wraps and labels each piece by hand. It's a labour of love but totally worth it. After all the effort and love that goes in to getting it to this stage, cutting and wrapping is preparation for it making the journey to you so you can enjoy it at it's best.

PACKING & DISPATCH: READY FOR THE JOURNEY

Our packing team are at the ready to fulfil each order and work seamlessly with our cutting and wrapping teams so that you have freshly cut cheese each time. They are the logistical whizz kids in our team ensuring every order is accurate and tracked and if you're ordering from our website, you may even get a little note from these guys too x

Our Cheese Collections

Now you know how we make and prepare our cheeses, why not order some to try.