FAQ

FACTS

• ‘Elbow grease’ to keep the factory clean.
• The most important aspect of our factory is our rigorous Quality Assurance program.
• Our HACCP Program helps us keep on track of Cleaning and Best Practice.
• The Dairy Authority of South Australia help us by auditing our factory twice per year.

It is a good system and helpful to reduce our overall risk. Our ‘cheese team’ ensure that the stainless steel is always sparkling!

…It’s hard work, but worth the extra effort to make our high quality produce.

Viewing Room

Visit us at Alexandrina Cheese where visitors to the factory can see straight into the process room through a viewing window.

photo intserted here ...

FACTS

• Cheese making isn’t rocket science!
• It’s quite easy.
• It’s a science and craft.
• It’s great fun.
• You may need to know some of the basics steps to understand some of the
• complex steps involved in the cheese making process.

FACTS

• The higher the moisture content of a cheese, the greater the yield.
• 10 litres of milk is usually 1 kg hard cheese.
  • Edam 10 L – 1.8 kg
  • Romano 10 L – 1.5 kg
  • Cheddar 10 L – 1.2 kg