Milk is collected from local cows to made Masie's Kebbuck and Corra Linn cheeses
 
 Cows are herded in for milking
   The cows enjoy some snacks as they get milked
   Milking in progress
   The milk is collected and monitored each step of the way
   Our cheese man collecting the cows milk in our trusty milk wagon
   The curdling process begins by warming the milk vats until it reaches a bacteria-free temperature.

 
   

Coagulating or curdling the milk until it turns into curds and whey is the first step taken when making cheese. 

Once the milk has reached a consistent temperature, the starter culture is added and the milk begins to coagulate into one large curd.
 The milk is stirred well to insure the rennet is ditribuated equally.
As the milk forms into a huge curd it is cut into small cubes, At a carefully chosen point the curd grains are allowed to fall to the bottom of the cheese vat, the left-over liquid, which consists of water, milk sugar and albumen (now called whey) is drained off and the curd grains allowed to mat together to form large slabs of curd.
 

 The waiting game. the curd is left to rest.

 
   the curd is left to rest again.
   the curd and the whey are sperated by hand and the help of a sieve!
 The curd in put into the moulds
   The cheese is turned at 1/2 hour intervils 5 times and then left to rest over night. It is then turned again in the morning ready for salting.
   Salt is applied on the curd before moulding, after the cheese has been removed from the cheese mould. salt is added to provide flavour and help preserve the cheese
   The newly salted cheese is again left to rest
   The next day the cheese is then pierced by hand.
   The lanark White and the Corra Linn some are covered in a muslm cloth and left to mould.
 The cheese is then left to mould for upto 3 months and turned reguarly.
 Cheeses are then cut to the required size and foil wrapped