“ I only put the manufacturing date on the cheese; the cutting facility must then add barcodes and best-before dates. We offer a six-month shelf life provided the packaging is not perforated. It is then cut into varied sizes- usually standard blocks of 250 g, 400 g, or 800 g.”
“ Nothing can make bad milk good again; even pasteurising or ultra-pasteurising cannot bring it back.”
“ We use full-cream milk for our cheese and do not take any fat off. It gives our cheese a better taste and quality. The protein is the volume of cheese, and the fat is the moisture part. If you take fat off, you will get a drier-quality cheese,” Leigh says.
12. Large milk tankers deliver milk from the farmers and pump it into huge silos before it is processed.