A view of part of the cheesemaking process. 

This photograph shows the traditional way of making large 80lb (36 kg) rinded cheeses and was taken in 1960,  just before conversion to rindless cheese-making.

Four unidentified staff have cheeses on their shoulders taking them to the cool store. The cheeses have been released from the pressing moulds and wrapped in bandage to create rinds. There are 5 more cheeses waiting for wrapping and depositing in the cool store. The pressing moulds are beside the cheese vat, prepared for the next batch of cheeses to be made.