The Advantages of Organic Cheese

All organic cheese is produced by dairies which receive milk from farms which are registered with the Soil Association. The farms which produce organic milk do not use any artificial fertilisers on their land and any feed that is bought in is also from soil association approved suppliers. This means that the cattle are fed on good natural food, free from any chemical contamination.

All organic milk producing farms have very high standards of animal welfare.

The milk used to produce organic cheese is collected every day from the farms and taken to the dairy by tankers which are used exclusively for the collection, handling and distribution of organic milk.

Organic cheese is produced using fresh milk which is natural in every way - as nature intended it to be. The standard of hygiene in the dairy is very high, and only sanitisers approved by the Soil Association can be used to clean plant and equipment used in the production of organic cheese.

Dairies that produce both organic and non-organic cheese always produce organic product first, with organic milk being introduced to a clean plant during the first half of the days production, so as to prevent any chance of cross contamination.

Once the cheese has been made, it is left to mature in a temperature controlled store. The cheese will be regularly inspected to see how and at what rate it is maturing. The flavour of organic cheese is always excellent, as the natural flavour of fresh grass and traditionally made hay, used to feed the cows, will enhance the flavour of the cheese.

When eating organic cheese, the consumer will always appreciate its outstanding natural flavour, and will have the assurance of the Soil Association that only the best natural organic milk has been used in its manufacture.

An ever increasing range of organic cheese is available to the discerning consumer, as more and more people switch to a more natural diet.