Family Farm Since 2014
Making great cheese is a patient art. Each wheel passes through careful stages of production, drawing on centuries of tradition while benefiting from modern food safety standards. Here is how we bring Vinatrex cheese to life.
Each morning, our herd of 85 cows is milked and the fresh, warm milk is transported directly to our on-farm dairy within the hour. This immediacy preserves the living cultures and natural fats that give our cheese its character. We test every batch for quality before production begins.
We add natural rennet and carefully selected starter cultures to the warm milk. As the curds form, our cheesemaker hand-cuts them to the precise size needed for each variety. Larger curds produce softer cheeses while finer cuts yield our denser, aged styles. Temperature and timing are monitored constantly throughout.
The curds are gently transferred into moulds by hand, then pressed at carefully calibrated weights to expel whey while preserving the delicate texture. Each cheese is turned several times and brined in a natural sea salt solution to develop the rind and enhance flavour. This stage sets the foundation for the ageing ahead.
Our cheeses mature in temperature-controlled cellars beneath the farm, where they develop their full complexity over weeks, months, or up to eighteen months. Each wheel is hand-turned and inspected regularly. The cool, humid environment allows natural rinds to form and flavours to deepen into something truly special and unreplicable.
Every wheel tells the story of our land, our cows, and our commitment to flavour.
