This is a short little video that illustrates the process of making Winterdale Shaw Cheese a cheddar style cheese made in Kent.

I helped make a batch back in January 2011 that we then matured for nine months and used at a special underground supper in September 2011 when 48 guests dined at tables in the cheese cave by candlelight and we used the cheese we had made at each course in some fashion or other.

1000 -1200 litres of Un-pasteurised Milk is used to make circa 15 -18 15kg cheeses that are then matured for some 9-10 months.

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