Since 1867

Since 1867

Maufacturing

 

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Promotions, Draws and More! Monday, 17 September 2018 Please visit our Wilton Cheese Facebook page for promotions,... read more

Photo Gallery

Filling the Vat with Milk Adding Natural Colour Adding Microbial Enzyme Cutting Heating & Stirring Moving Curds to the End of the Vat Draining & Stirring Final Draining Preparing for series of turns Starting series of turns Turning Cheddaring Piled High Expelling Moisture Time & Labour Final Turn Milling the Curd Salting Loading Curds into Molds Loading Pressing Removing the Cheese 40lb Cheddar Blocks Branding Aging
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