Due to your over-whelming demand, we are looking to make a third cheese.
To realize this project properly we need time saving equipment.
We are currently flat out with production of our 2 cheeses:
- The Strathearn, our semi-soft cheese, washed with a Glenturret Malt Whisky brine
- The Lady Mary, a soft, fresh cheese flavoured with locally foraged wild garlic.
So to give us time to start making a third and possibly another award winning cheese, we need your help, please!
So, what do we need?
- More maturing racks, matting and trolleys, to turn the cheese every day or so
- More cheese moulds to meet with the demand
- New labels & packaging
but most importantly a commercial dishwasher
We currently use a domestic one which is coping adequately, despite the 2 hour cycle. However to gain additional time we need a machine which will take the racks as well as the moulds and operate on a 3 minute cycle! At present, we scrub and wash the racks in 2 different sinks and then place them in a sanitising bath for 5 minutes. The whole process takes about 10 minutes per rack. The machine we are looking at will take 6 racks, all washed and sanitised in 3 minutes instead of an hour!
Why help us?
We are a small business, operated by Drew Watson and Pierre Leger. We set up Strathearn Cheese Co. in January 2016 and commenced production in March that year.
It has been our vision to produce small batches of artisan cheeses to sell at our local farmers' markets, Delis and Restaurants. Business is good and with the help of some prestigious awards, demand for our cheese is growing. We aim to make Strathearn cheese synonymous to the area whilst using local products and flavours for inspiration.
After our recent success at the World Cheese Awards and Royal Highland Show, we are often asked about making a third cheese, so time has come for us to bow to your demands!
Any help, you can offer will be gratefully received.
Drew & Pierre