Cheesemaking

All the cheeses are hand-crafted by Sue and Roger Hilditch in their modern cheesemaking unit at the farm Capel Gwnda in the heart of rural West Wales. Only milk from the couple's flock of Friesland milking sheep is used in the making of Caws Celtica's cheeses.

The milk is heated to 32°C and then a freeze-dried starter culture is added directly to the vat. This is then left to culture and then vegetarian rennet is added. When the curd has reached the correct set it is cut both vertically and then horizontally with a curd knife. The curds and whey are then left to separate for a short period and then the temperature of the vat is raised to heat "scald" the curds whilst they are constantly stirred. When the curds have reached the correct consistency and acidity the whey is drained off and the resulting curds moulded into the net-lined moulds which give the cheeses their distinctive shape and appearance.

The moulded cheeses are then pressed in an antique press before being brined prior to storage in a temperature and humidity-controlled maturing room.

Click here to find out a typical composition of Ewe's Milk: