Cheese Lab

Our cheese lab, with its state-of-the art cheese making equipments, is located directly next to the milking stations where we receive the freshest milk for our cheese production.
The milk is pumped into our lab through a wall-mounted valve to ensure that the processing room is securely sealed, maintaining the highest level of hygiene and correct temperature.

Being in a tropical climate means that there are extra steps that we need take to ensure we produce a high quality product. Our cheese lab is kept at a constant temperature, between 18 to 22 degrees Celsius or 64.4 to 71.6 degrees Fahrenheit.

This allow us to have complete control over every aspect of the the cheese making process.
This process could take anywhere between 1 to 1.5 hours, until the desired texture has formed. Subsequently, the whey is drained out of the cheese vat, leaving the solid curd ready for the next step. This is where the process starts to differ between the various types of cheeses that we make.
For our clothbound cantal, the curd goes through the process of cheddaring. This is where we stack and turn the curd slabs every 15 minutes for approximately 1.5 hours.

After each turn, the slabs consolidate and as more whey drains out, the curds become firmer. Once the cheddaring process is completed, the curds are then milled into uniformed pieces. This allows for even salt distribution.

After the curds are salted, they are placed in its mold, ready to be slowly pressed over the course of 12 hours to ensure that all liquids have been extracted and the desired density is reached.
For our alpine style cheese, the unsalted curd is immediately placed into its mold after the whey has been drained. It is then slowly pressed until the desired density is reached. Salt is then introduced through the brining process. The cheese wheels will continue to marinate in their salt water bath for approximately 2 days.
After these processes are completed, our cheese goes through the affinage or aging stage in our temperature and humidity-controlled cellar.

The duration of the affinage is dependant on the various types of cheese. Our mild clothbound cantal / cheddar take around 3 to 6 months to mature, while the sharper, more complex flavoured varieties will take between 6 to 12 months.

The alpine style cheese on the other hand, needs a little more time to mature. A mild alpine style cheese takes anywhere between 4-8 months, while the vintage alpine will not complete the aging stage until 36 months has passed.
While they age, the cheese wheels need our constant and undivided attention. Everyday our wheels are flipped, wiped, rubbed and coated to achieve the desired quality and taste.

Cheese making is nothing short of alchemy, it is a beautiful combination of art and science. And most of all, it requires a great deal of patience as our passion and commitment can only be distinguished when the cheeses have had their time to mature.