Cheese Making
Click here to watch Cheese Making in Action:
Cheesemaking Video
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!