Cheese

In this section we will help pupils understand the history of cheese in Ireland. You will also be able to get recipes from Derval O’Rourke, our Moo Crew ambassador. Derval has held the title of World Champion in sprint hurdles and competed in three Olympic Games!

The Story of Cheese

Our video helps to teach your students all about the story of cheese. Simply click to expand the video player and watch at full screen.

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Cheddar cheese is made during the spring, summer and autumn months.

This is when the cows are out in the fields and eat fresh grass which gives the cheddar a lovely flavour and yellow colour.

The milk is brought in tankers to the cheese factory and is pasteurised and put into vats where it is kept warm.

First friendly bacteria are added to the milk. These heat the milk sugars which helps to preserve the cheese. Rennet is then added. Rennet is an enzyme that allows the milk to set. It is left to set for a period of 40-45 minutes.

The curd is then cut when the milk is firm and allowed to stand.

The curds and whey are then stirred gently while the temperature is increased.

The curds and whey are pumped over to a special machine. This machine drains off the whey. The curd fuses together and is then milled. Salt is added to give flavour and texture to the cheese and helps to preserve it.

The cheese is cut into blocks before it goes into the chill store for 24 hours where it is cooled down. It is then stored in a cool room to ripen for 6–12 months. It won’t leave the cheese store until the cheese grader is satisfied that it is a first class piece of cheddar.

So the next time you are enjoying a piece of cheese, you can be sure you are eating a high quality, nutritious and tasty product.

Cheddar cheese is made during the spring, summer and autumn months.

This is when the cows are out in the fields and eat fresh grass which gives the cheddar a lovely flavour and yellow colour.

The milk is brought in tankers to the cheese factory and is pasteurised and put into vats where it is kept warm.

First friendly bacteria are added to the milk. These heat the milk sugars which helps to preserve the cheese. Rennet is then added. Rennet is an enzyme that allows the milk to set. It is left to set for a period of 40-45 minutes.

The curd is then cut when the milk is firm and allowed to stand.

The curds and whey are then stirred gently while the temperature is increased.

The curds and whey are pumped over to a special machine. This machine drains off the whey. The curd fuses together and is then milled. Salt is added to give flavour and texture to the cheese and helps to preserve it.

The cheese is cut into blocks before it goes into the chill store for 24 hours where it is cooled down. It is then stored in a cool room to ripen for 6–12 months. It won’t leave the cheese store until the cheese grader is satisfied that it is a first class piece of cheddar.

So the next time you are enjoying a piece of cheese, you can be sure you are eating a high quality, nutritious and tasty product.

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