Cheese Making

The simple production process is carried out entirely by hand, relying on the Cornish Cheese Co’s skilled cheesemakers. Vegetarian rennet and special starter cultures are added to the milk to make the cheeses, which are dry salted by hand before being left to mature for between 12 and 14 weeks.


The Cornish Blue Process

Step 1 to cheese making - Mixing milk, rennet and starter cultures

Step 2 - Moulding the cheese

Step 3 - Salting the cheese

Step 4 - Piercing the cheese

Step 5 - Maturing the cheese