Winterdale Cheese

Background

 
The Betts family have been farming since 1495 ! Our dairy farm was set up back in 1950 by my Grandfather. In those days we were milking Aryshire cows, a wonderfully hardy cow and very much suited to the inclement weather we often experience high up here on top of the North Downs of Kent overlooking the historic village of Wrotham.

 
Cheese making was an idea we had back in 2000 and it has been a long hard struggle to save up enough funds and then proceed with all hands on deck in constructing the creamery. This all happened when my wife was bearing our first child!

Product Description

We started by making our unpasturised 'Winterdale Shaw' and 'Winterdale Oak Smoked'

 
We do not tamper with the milk what-so-ever, so the original characteristics of the is milk fully retained. By about 4pm we have made the cheese and the curd is filled into the cheese moulds and then into our traditional wood cheese presses and then pressed for 3 days. We then remove and carefully wrap every cheese in cotton muslin, this will allow the cheese to breathe whilst maturing for some 10 months. 

 
Our most unique part now comes with the truckles being lowered into our cave dug deep into the chalky North Downs of Kent where they will further develop even more interesting characteristics in flavour.