This is where our cheesemaker Breda does her magic. Morning and evening milk is used to make each daily batch of Bluebell Falls goats cheese. Making goats cheese is a traditional natural process, with milk transferred direct from the milking parlour to the dairy each day. The milk is chilled, pasteurised, and made into curds with vegetarian rennet.
Once set, the curds are hung to strain for several hours in natural muslin bags, before the cheese is salted, rolled into a traditional log shape and hand packed. This is a young goat’s cheese, ready to eat a couple of days after making.
Cais - Association of Irish Farmhouse Cheesemakers
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