Our cheeses are made from raw milk, and we only use cheese cultures, microbial rennet and salt in the cheesemaking process; so no colourants or additives are used. We have two maturing rooms where we ripen the cheeses usually for a period of 3 - 6 months. During this ripening process each cheese is carefully tended to, it gets washed and turned on a weekly basis to ensure even istribution of moisture in the cheese and uniform rind development. As cheeses mature they lose moisture and develop more intense flavours and character. Eating the rind is a matter of personal preference. The rind in our cheeses has developed naturally and is not chemically treated; this is the area where flavours are most intense and they may be too strong for some taste buds. We currently make a range of semi-soft, semi-hard and hard cheeses: