Cheese Grading and Selection
Lye Cross Farm has an onsite warehouse, where the cheese is matured, and a modern packing facility where the cheese is finally wrapped, labelled and boxed for retail or trade.
The grading of cheese is a highly skilled art form. The potential of a cheese to develop the desired flavour and texture at maturation has to be carefully predicted. At Lye Cross Farm we mature our Cheddar cheese for up to 18 months, and periodically grade it throughout its maturation process. Our cheese can be graded as many as 4 times throughout its life, and is only selected when our graders believe that it is at its best. When you purchase a Lye Cross Farm product you can be confident that it is produced to our company’s high standards and that it is consistent in aroma, flavour and texture every time.
“We are proud of still using traditional methods and skills such as the age-old ‘Cheddaring’ process – which is turning and stacking the curd gently by hand alongside new processes to make quality cheese. Then it’s left to nature and the passage of time, in carefully controlled conditions, for the cheese to mature for up to 18 months.”
Peter Alvis Managing Director