In the cheese making process, there are also two essential adittions or ‘processing aids’, the use of a starter culture which is comprised of beneficial bacteria that help to raise the ph of the milk and the use of rennet which coagulates the milk so that it can then be split in to curds and whey (solids and liquids).
We use vegetarian rennet in the cheesemaking process and as such all our cheeses are suitable for Vegetarians
|Typical values||per 100g|
|Energy||1700kj / 410kcal|
|Of which saturate||21.5g|
|Of which sugars||0.2g|