High Weald Dairy

Posted by carlotta on Tuesday July 2nd, 2013 at 8:22am

Daily blogpost of local food: today is cheese day. High Weald Dairy, to be exact, on the day they were making halloumi. By coincidence, I noticed this morning that High Weald Dairy were mentioned in my River Cottage cookbook, with a specific recommendation of this very same halloumi cheese (River Cottage Everyday: fired halloumi salad). Well, now you can see how it is made. The stage I watched involved a lot of water, and then a lot of weight and pressure to squeeze the water out. The last photograph shows the maturing process. Some of the cheeses are left to mature for up to 3 months.

IMG_4929High-Weald-Dairy-170High-Weald-Dairy-128High-Weald-Dairy-155High-Weald-Dairy-35High-Weald-Dairy-75High-Weald-Dairy-210

Click here for similar images or more information.

Posted in: food, working environments and tagged in: , , , ,

Subscribe to my blog

Leave a Reply

Your email address will not be published. Required fields are marked *

related articles


developing project ideas

Posted by carlotta on Friday June 1st, 2012 at 7:55am

see the full article...

traditional air-cured meat

Posted by carlotta on Wednesday July 10th, 2013 at 8:33am

see the full article...

the nitty gritty of local food production

Posted by carlotta on Wednesday January 29th, 2014 at 12:05pm

see the full article...