Cheese Making at Brue Valley
Brue Valley cheese is made from local milk – one third from the farms’ own herds of Holstein-Friesian, the remainder delivered direct from other farms in the neighbourhood.
The milk is pasteurised, the cheese being made in traditional open vats with hand turning (cheddaring). The process is overseen by the cheesemaker using his skills and judgement to ensure the perfect product.
The cheese is matured at the farms in a store, kept at 5-100C for 10-16 months. The cheese is independently graded at intervals during the maturation to monitor the development of the distinctive flavour, colour, aroma and texture. Cheese is sold as mature or vintage to suit individual customer preferences.
Brue Valley is included in the West Country range supplied to Waitrose and Booth's, but you'll also find Brue Valley mature and extra mature farmhouse Cheddar in Marks and Spencer, farmhouse reserve extra mature in Morrison's and as Pilgrim's Choice Farmhouse Reserve in Tesco's and Somerfield.
Brue Valley Farms are proud to be associated with and featured on the West Country Farmhouse Cheesemakers website.