The secrets of how cheddar made in north Wales using a century-old technique is transformed into ‘squeezy cheese’ sold as far afield as Greece, Malta and Korea, have been revealed by TV star Gregg Wallace.

The Masterchef presenter visited South Caernarfon Creameries’ plant in Chwilog to find out how Wales’ oldest dairy farming co-operative has scaled up traditional cheesemaking techniques to produce 36,000 tonnes of cheddar every year.

In an hour-long episode of the BBC2’s Inside the Factory programme, Gregg and fellow presenter Cherry Healy followed the journey of how some of that cheese is used to make Primula’s popular ‘squeezy’ cheese ‘n’ jalapeños.

Gregg gets an exclusive peek behind the scenes at how fresh milk from farms across north and mid Wales, is turned into top quality cheddar, starting with a 28,000 litre delivery of milk to SCC.

Arriving at South Caernarfon Creameries where the co-operative has made cheese for more than 80 years, Gregg said: “Wow. What a location for a factory. So pretty!”

Gregg is taken on a tour of the factory by SCC’s “grand fromage”, head of operations Mark Edwards to find out how SCC’s mature cheddar is made, before being sent up to Primula’s factory in Gateshead where it forms the base for the ‘squeezy’ cheese ‘n’ jalapeños recipe.

See this week’s north editions for the full story, in shops and online on Thursday