Watch Cheese Making in Action

Cheesemaking 5 days a week! Monday-Friday

(610) 273-3552

Our team packaging cheese:

Our current cheese vat:

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

Milking started

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 100 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 the freshly made cheese curds at our cheese factory in Pennsylvania.

Packing into 20 lb. hoops

Preparing for press (40lbs of pressure)

The cheese-making process takes an average of about 8 hours each day. Since we start at 7:00 AM, we are usually done around 2:30 – 3:00 PM.