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25 years of organic cheese production

Last updated: 9th October 2017

BS40 5RH, United Kingdom

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The Alvis Family began organic cheese making back in 1992 and so this year we are celebrating 25 years of our commitment to organic cheese production.

  • I

    Cheddaring

    This is where the authentic process of hand-making cheddar cheese takes place. Turning the curd by hand. It is this hands on approach allows the cheese maker to assess the quality and nature of the curd.

    Hand turning curd - Cheddaring

    Hand turning curd - Cheddaring

    BS40 5RH, United Kingdom

  • II

    Salting the curd

    You need salt to preserve cheese.

    Salting the curd

    BS40 5RH, United Kingdom

  • III

    Storing

    Our cheese goes into store for 3 to 15 months+ to ensure each cheese reaches it proper maturity.

    Peter & Johnny Alvis in our cheese store

    Peter & Johnny Alvis in our cheese store

    BS40 5RH, United Kingdom

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      How much cheese is in your fridge?

      BS40 5RH, United Kingdom

  • IV

    Grading

    Close monitoring of our stored cheese ensures the right flavour profile reaches the customers in tip top condition. Cheese grading - an art form.

    Grading cheese with a cheese iron

    Grading cheese with a cheese iron

    BS40 5RH, United Kingdom

    • Cheese iron

      Cheese iron

      BS40 5RH, United Kingdom

  • V

    Time to eat!

    The goal of all our efforts!

    Time to eat!

    BS40 5RH, United Kingdom

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