In making our cheese, we use as much milk as possible from cows fed on grass in the summertime. Cows fed on fresh grass give milder and better milk. Cheese made from this milk ripens better. But the supply of this milk is limited.
In selected, small-scale cheese rooms the curd is set in drainage trays which allows the whey to slowly drain away; this is done with the maximum amount of respect for the good things in the milk and benefits the mild, creamy taste.
We find it important to respect the natural micro organisms and enzymes used in making cheese, so they have every chance to do their tasteful work later during the ripening and drying processes.
When we ripen our cheese, we let nature do what nature does best. We use absolutely no artificial ingredients or environmental conditions to accelerate ripening.