A beginner's guide to making Cathedral City Mature Cheddar

Step 8: Milling

Tip the curd into chip mill, they’ll look - unsurprisingly - like chips, lay these out evenly and add salt evenly. (No vinegar!) Allow to stand for 15 minutes.

Pop the chipped curd into a press (using cheese cloths) and squeeze! Do this for an hour, then take it out, pull up the cloths (or it will make horrible marks in the side of the cheese) and squeeze it all again for another 16 hours.

Step 9: The waiting game

Take it out of the press, remove the cloths and vacuum pack the cheese and pop it in a cold store at 8-10°C for 12 months!

If you think this is rather a lot of effort, then we have an alternative. Let us do the hard work and then pop down to your nearest store and buy your favourite Cathedral City - a nice and handy re-closable pack!