For years our dairies have been continuously working on reducing the amount of cheese that's wasted. Here's just a few ways in which they go about it.
We've constructed special baskets that sit below the production line to catch any cheeses that may fall. Saving them from ending up wasted on the floor.
We take any excess cheese that we slice off and send it off to be turned into a delicious cheese powder. So even what looks like waste can be transformed into a tasty product.
Today we only trim one side of our Castello Creamy Blue cheese. We used to trim both so we could see from both sides the beautiful 'star pattern' made from the mould within. But by always ensuring the same cut face is seen when you unwrap the cheese we found a way of only trimming one side of the cheese. And so we halved the waste overnight.
Our cheese makers walk the dairy every day, seeking out any signs of cheese waste. Where they find it they try and find solutions for it. And sometimes the solutions to reducing waste are so simple. For example, moving maturing racks a little further from the wall to better control humidity for the maturing cheeses, or fashioning little guard rails on the cheese production lines to ensure the cheeses travel perfectly down the middle of conveyors and never hit the sides!