At our cheese factory we produce an average of 45 000 kg of cheese per week.

It takes approximately 10 liters of milk to produce 1 kilogram of cheese, highlighting the richness and craftmanship behind every product.

Our cheeses are matured for a minimum of eight weeks in 20 kg bulk blocks before being cut into smaller retail units.

As cheese matures, its flavour develops and becomes more complex and intense

At Alfalfa we use non-animal rennet in our cheese-making process, aligning with modern dietary preferences while maintaining exceptional quality.