Fun Facts About Cookhouse Creamery
A few things you might not know about how our cheese gets made and how much love goes into it.
Milk Matters
We source milk exclusively from our own Just Milk pasture-fed cattle, allowing us full control over the cheesemaking process—from pasture to table.
Two Creameries, One Legacy
We operate two factories — our original Cookhouse facility and a new satellite factory in Khowa/Elliot.
Massive Output
In the last year, we processed 43.6 million litres of milk into 5,441 tons of cheese and 216 tons of butter.
8.5 Litres = 1kg of Cheese
It takes approximately 8.5 litres of milk to produce 1 kilogram of cheese. The by-product is nutritious whey.
Cheese Types We Produce
We primarily produce cheddar, gouda, and mozzarella, mainly for the bulk and value-added markets.
Serving Local and Beyond
We sell an average of 385 tons of product per month, with 23 tons staying in our local markets.
People Behind the Process
We employ 107 people at our Cookhouse factory and 84 farm staff across our three Just Milk farms.
🧪 Cheese Science
What makes each cheese different? Here’s a quick chemical breakdown.
| Cheese | Moisture | Fat | Salt | pH |
|---|---|---|---|---|
| Cheddar | 37–39% | 28–33% | 1.6–2.1% | 5.0–5.4 |
| Gouda | 38–42% | 28–33% | 1.6–2.0% | 5.0–5.4 |
| Mozzarella | 47–55% | 20–24% | 0.5–2.0% | 5.0–5.3 |