Locheilan Farmhouse Cheeses are all made on our farm from our own cows milk. They include soft cheeses – gold medal winning French style brie and camembert, a soft creamy blue and a semi hard, italian style cheese called Tarrilli. We also make a Cheshire cheese that is yellow waxed which we call Kulindi, and a fresh fetta stored under brine.
Cheese making has been Bruce’s passion for many years. He took his first course in 1986, and followed it with additional courses in 2003 and lots of experimentation.
We make all of our cheese by following traditional philosophy and methods. We ripen and sell our cheeses in their natural rinds, selling straight from the maturation rooms.
The flavour characteristics of our cheeses vary according to the season of the milk. This is one of the true delights of handmade cheese. Bruce collects the milk straight from the cows early in the morning and carries it directly to the cheesery. It could not be fresher! It is pasteurised quickly, non-animal rennet and cultures are added, and the curd is then handled according to the type of cheese to be made.
We think it’s very exciting to be making cheese from our own milk, as we know just how fresh and nutritious it is. We know you’ll enjoy it, too. It’s beautiful cheese from beautiful cows.
White mould cheeses - brie, camembert and a brie style luscious triple cream
Cheshire style - Kulindi
Semi hard italian style - Tarrilli