Our 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 each day, fuelled by the passion (and proper Yorkshire Tea) to create world-class unique cheeses.

Read on to learn about the hard work, 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. This is vital to start the process off right. This kicks off 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. We use a vegetarian rennet here.

CUTTING: A GENTLE, CRUCIAL STEP
Timing is everything when it comes to cutting the curds just right. Once the milk and ingredients have reached the ideal texture (akin to set yoghurt) we gently hand-cut the curds in the vat. This is a vital process and marks the beginning of the separation between curds and whey.

DRAINING: RELEASING THE WHEY
We need to time this bit perfectly too. When it's time to let the whey off, we embark on the vital process of draining which is letting most of the whey drain out of the vats and into our whey drain. The excess whey is taken away by a local farmer who uses it to make electricity via his anaerobic digester.  Once the draining off is started, we have to move swiftly to the next step, ensuring the integrity of the curd as they begin their journey into the moulds.

MOULDING UP: SHAPING EXCELLENCE
Guiding the curds into the moulds is a defining part of cheesemaking and here, gentleness is the most important part. Our vats are raised so that we can use gravity let the silky curd glide into the moulds, trying to keep the delicate cubes as in tact as possible.

THE FIRST TURN: TIME FOR ‘BRIAN’ TO STEP UP
The first turn is a pivotal moment in the cheese-making process. The curds in the mould gradually settle under their own weight, pushing out the whey and beginning to gain solidity in the moulds. As excess moisture drains away, we wait for the right moment to initiate the important first turn. Now 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, the unsung hero of cheese making, plays a vital role in flavour development and much much more in cheesemaking. While some cheesemakers add salt to the curds before moulding, for our style, we rub it gently onto the outside of our formed truckles. Our meticulous team ensures that each cheese receives the perfect amount, delicately rolling and rubbing it to achieve flavour perfection.

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 their full potential.

SPIKING: FORGING THE BLUE VEINS
Our blue-veined cheeses enjoy a unique treatment - they get spiked! This process introduces air into the cheese, activating the penicillium Roquefort and bringing forth those mesmerising blue veins. It's akin to breathing extra life into each cheese. 

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 regularly turning each cheese is vital. By carefully rotating them, we ensure that the consistency throughout the cheese remains consistent. This is a vital part of the process as the cheese ripens, initially turning the cheeses daily and then transitioning to weekly turns. 

MATURING: ALL GOOD THINGS…
Our truckles enter the maturing phase. Weeks pass as we diligently turn them, ensuring 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 deem 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, they work seamlessly with our cutting and wrapping teams so that you have fresh cut cheese for each order. They are the logistical whizz kids 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

If you’d like to know more about our processes and ingredients, please drop us a line anytime here: hello@shepherdspurse.co.uk and Caroline, Katie or one of the team will be able to help x