Staffordshire Cheese is made from milk from cows kept on Staffordshire farms. It has a smooth, slightly crumbly texture which can be hard or semi-hard depending on the age of maturity a pale cream colour and is creamy, fresh and lactic in flavour, it has a fat content ranging from 30-35 % with the fat in dry matter making up between 48-51 %. The cheese is cylindrical in shape, weighs 8-10 kgs and is sold cloth-bound.

Geographical area : The County of Staffordshire in England.

Fresh raw milk from farms within the county of Staffordshire is held overnight at a chilled temperature of 0-5 °C. On day two, Staffordshire cream (also sourced from farms within the county) is added to the milk and stirred in for 15 minutes. This milk/ cream mixture is pasteurised at 72-75.5 °C for 15-20 seconds. The mixture is then pumped into a cheese vat and a

temperature of 32.5- 35 °C achieved. At 28 °C 0.2-0.4 % mixed starter cultures containing strains of lactococcus lactis subsp.cremoris, lactocuccus lactis subsp. Lactis and lactocuccus lactis subsp. Diocetylactis. are added to the milk for acid development and flavour. After 60 to 75 minutes of ripening at 32.5 °C, rennet is added at the temperature of 31-33 °C. The rennet coagulation takes 45-50 minutes and is tested by hand before cutting. Curd will then be firm with a clean break. After 35-45 minutes the curd is then cut the length of the vat and across the vat with a vertical knife, and then cut with a horizontal knife in the same manner. This takes 20 minutes. The curds are then stirred at 30-32 °C for 40 minutes. They are then settled and the whey is drawn through a sieve at the end of the vat for 35 minutes. At the completion of the whey-off, the acidity will be 0.29 % lactic whey. The curds are then broken every 15 minutes over a period of 45 minutes.

Acidity at first break is 0.39 %, at second break 0.45 % and at the final break 0.53 % lactic acid.

The curds are then broken by stainless steel peg mill. 2.5 % salt is added to the curds during milling. The salt is mixed in by turning the curds with a food-grade plastic shovel once and by hand three times. The cheese is only turned 4 times in total as any more would dry out the curds.

Then the salted cheese curds are hand filled to muslin cloth-lined stainless steel moulds. The  cloths have sewn in circular bases, and the moulds are specially made for whey drainage and cheese shape. The cheeses are then pressed at 2lbs per square inch at 21-25 °C overnight. After pressing, the cheese cloth smoothly covers the surface of the cheese. The cheeses are stored on shelves at 7-10 °C, turned daily for one week and weekly thereafter. The mild cheese is ripe in 2-4 weeks, but can be matured for up to 12 months.

The origins of the cheese can be linked back to the Cistercian monks who settled in Leek, Staffordshire in the 13th century. These Monks led a life of prayer, study and work. The monks set out to be self-sufficient and were agriculturalists, potters, bakers, brewers, cheesemakers and printers. They brought their cheesemaking skills to the region with them. Staffordshire Cheese continued to be produced until the advent of the Second World War, when the central milk gathering policy by the Milk Marketing Board spelt the end of many English regional cheeses.