Here are some photos of us making cheese with our cheese vat from Holland.

5:00 AM: Milking started

6:30 AM: Fresh, warm milk is pumped over into the cheese
vat.

Pasteurizing the milk.

Setting the milk, addition of culture and rennet;
then checking for clean break

Cutting the curd.

Cooking the curds from 88 Degrees to 102 Degrees

Draining the whey

Beginning of "cheddaring" process & Making a Channel
for the whey to drain.

Beginning to cut cheddar slabs

Slabbing and stacking the "Cheddaring" stage

Checking titratable acidity

Milling slabs and salting curds

Packing into 20 lb. hoops

Preparing for press (40lbs of pressure)

There it is!

Cheese is vacuum packed and placed into aging room

Call us to order some cheese!