Cheesemaking in Cheshire
In March the British Cheese Board invited six mummy bloggers to visit the Joseph Heler creamery in Nantwich, Cheshire. The trip offered the chance for them to see how cheese is made and even make some with their own fair hands!
On arrival, the bloggers were given an introduction to Joseph Heler Limited. They heard that the company is a British Cheese Board member and, having set up as a business in 1957, is now the largest independent regional cheesemaker in the UK, producing over 40 different types of cheese. Despite this huge growth, the company has remained a family-run business and a protector of traditional English cheesemaking values. Mr. Joseph Heler, who set up the company, to this day maintains his role in the business and oversees the quality of all the company's products at the weekly grading session.
After this insight, the mummy bloggers began making their very own cheese in the Joseph Heler development kitchen. This allowed them to see the whole cheesemaking process on a small scale, demonstrating how milk is turned into Cheshire cheese. Firstly, the temperature of the milk was raised and starter cultures added to begin the fermentation of lactose into lactic acid. Once there was sufficient lactic acid, rennet was added, which contains an enzyme which helps form the curd. The junket was then left to form curds and whey while the group were given a fantastic tour of the Joseph Heler cheesemaking facilities.
Having donned the necessary protective equipment to ensure the highest hygiene standards were met, the tour began in Joseph Heler's biggest dairy. The tour showed how modern machinery is used to produce cheese in the large open vats, which also require traditional methods like hand-salting to ensure the cheese retains it authentic flavour. There was also a tour of the company's smaller dairy where specialist cheese is made.
Once the tour was complete, the bloggers continued their cheesemaking. The curds that had now formed were cut into cubes and the whey was drained off. The curds were salted and put into moulds and pressed and then left to mature for up to three weeks before being sent to the mummy bloggers for them to enjoy!
The day also involved a session with Joseph Heler's cheese grading expert, who gave tips on what they look for to ensure their cheese meets the highest of standards. We had some great feedback from the mummy bloggers who attended the event and the British Cheese Board would like to thank Joseph Heler for hosting a very insightful and interesting day.
You can see more photos from the day on the British Cheese Board Facebook page
You can also find out more about the visit at Kate's blog
For more about Joseph Heler cheese, visit: http://www.joseph-heler.co.uk