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The morning milk at Cote Hill Farm is taken direct from the cows into the cheese production facility to be hand crafted into Cote Hill Blue, Cote Hill Yellow and Cote Hill Red. By using the milk directly from the cow to vat and not pasteurising allows the cheeses to develop their unique flavour.
Our Cote Hill Blue, soft and creamy in texture has Penicillium roqueforti added to the milk at the start of the make and this produces the blue veining. Salt is then rubbed into the surface and left for 24 hours. It is turned every three days and pierced to promote blue growth over a three week period, after which it is wrapped in waxed paper.
Cote Hill Yellow, a soft creamy cheese with a mellow flavour is brined for seven hours after which it is dried and coated in it's distinctive yellow wax. It is matured for two months and is then ready for sale.
Cote Hill Red is a semi hard cheese and is the new addition to our range. It is coated soon after brining with it's special red coating.. It matures for three months. |
