Dromona cheese has a role to play at almost every meal time – it is the crucial ingredient for mum’s lasagne, for melting on delicious toasted wheaten or for slicing onto a hearty burger. With its signature taste and unmistakable quality, Dromona is a trusted brand that continually delivers on quality and taste. We’re proud that our award winning Dromona Cheese is the number one locally produced cheddar, made at our creamery in Cookstown, Co. Tyrone for the past 30 years using milk from Northern Irish Farmers.
So how do we get that perfect Dromona taste every time? Here’s how it happens.
Our cheese is the number one locally produced cheddar and has been made from 100% Northern Irish cows milk in Dunmanbridge for the last 30 years and is sold to over 35 countries world wide.
Step 1 – Receipt of Milk
Raw Milk is received directly from the farm and checked for superior quality.
Step 2 – Pasteurisation and Cooling
The milk for our cheese is them pasteurised and cooled.
Step 3 – Vat and Incubation
Milk is then transferred to incubation vats where starters and rennet is added to begin the cheesemaking process. Following the addition of starters and rennet, the rennet turns the milk into a jelly like mass, which is cut to form the curds and whey.
Step 4 – Cheddaring
This is the process where the whey is separated from the curd – which will then become the cheese. The addition of salt gives the cheese flavour, helping to preserve the cheese and squeeze out more whey.
Step 5 – Formed into Blocks
The curd is then compressed into 20kg blocks and sent for manufacturing.
Step 6 – Maturation
The blocks of cheese are stored in carefully controlled conditions then regularly tasted by our cheese graders until they are ready to be selected to deliver the much loved flavour of Dromona.
Step 7 – Packing
The selected cheese is then cut, grated or sliced into retail packs.
Step 8 – Chilled Storage and Dispatch
You get a lovely pack of Dromona cheese.