How Are Cheeses Made?

Cheesemaking is an ancient and delicate process, dating way, way back to the time of the Ancient Egyptians over 5,000 years ago. Cheese was stored in jars and entombed with dynasty kings, showing how valuable it was even all those millennia ago.

One could argue that cheesemaking is one of the world’s oldest art forms, with its techniques and traditions passed down through generations as skillfully as sculpting or playing the piano. The journey from fresh milk to a matured cheese wheel is a delicate process, intertwining nature, science, and craft. Let’s cut some of our favourite cheese, pair it with some farmhouse charcuterie meat and savoury crackers, and tuck into this step-by-step on how your cheese is made.

Cheese begins its life as milk from mammals, typically cows, goats, or sheep. The essence of the final product is deeply connected to the environment in which these animals live and their diet. For example, the Friesian cows that produce Isle of Mull cheese are fed on discarded fermented grain from the local whisky distillery, imparting a distinctive flavour to the cheese that evokes the distillery in which this cheddar is made.

Artisan cheesemakers take pride in sourcing their milk locally. This not only captures the terroir – the sense of place – but also supports sustainable practices. Unlike industrial cheesemakers, who dominate supermarket shelves with mass-produced products, artisans focus on environmental consciousness and the distinctiveness of their cheeses.

Once the curd has formed, it is cut into pieces using wires, allowing the whey to drain out. The size of these pieces influences the cheese's final texture – smaller pieces result in harder cheeses due to more whey being expelled. At this stage, the curd must be kept in constant motion to prevent it from bonding, which helps remove excess water, leaving behind the concentrated curd ready to be shaped.

After the whey is sufficiently drained, the curd is broken up and often salted. Salt acts as an all-in-one magic powder - a flavour enhancer, preservative and inhibitor of unwanted bacterial growth.

Then, the curd is placed into moulds to shape it. Pressing the curd helps it consolidate into a homogeneous texture, removing the last traces of whey. The cheeses are then removed from the moulds, often clothbound as is tradition in Britain, and taken to cool, humid storage rooms to mature.

Ageing intensifies cheese flavours, using cheese mites that feed on the cheese's surface. These mites break down proteins and fats, releasing complex flavours and aromas unique to each cheese. The mould on cheeses like blue cheese contributes to their potent flavours, creating their distinguished blue veins.

Ageing occurs in specially controlled environments where temperature and humidity are managed meticulously. The type of storage – be it a stone room, a cave or wherever else – influences the cheese's flavour profile and texture. During this period, the rind forms as bacteria develop on the cheese's surface. Cheesemakers periodically turn the cheese to ensure even rind development. Depending on the variety, this entire process can range from a few weeks to over a year. Time hardens the cheese, which is why soft cheeses take just a couple of weeks and hard cheeses take over 18 months to age fully.

Once aged, the cheeses are packed up and shipped to us at Rennet and Rind. We store our cheeses in our dedicated maturing room, allowing them to develop further under the care of myself: two-time Affineur of the Year, Perry Wakeman. This step imparts our own twist to each cheese, meaning you’ll get an award-winning experience that’s impossible to get anywhere else. Whether you choose to savour them on a cheese platter or incorporate them into your culinary creations, our cheeses are ready to bring a taste of tradition and craftsmanship to your table.