Watch Cheese Making in Action

Cheesemaking Videos

Cheesemaking 5 days a week! Monday-Friday

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Our team packaging cheese:

Our current cheese vat:

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.

7:30 AM…

Pasteurizing the milk

8:30 AM…

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

9:00 AM…

Cutting the curd

9:30 AM…

Cooking the curds from 88 Degrees to 100 Degrees

11:00 AM…

Draining the whey

11:15 AM…

Beginning of “cheddaring” process & making a channel for the whey to drain

11:30 AM…

Beginning to cut cheddar slabs

12:00 PM…

Slabbing and stacking the “Cheddaring” stage

12:00 PM…

Checking titratable acidity

1:00 PM…

Milling slabs and salting curds

2:00 PM…

Packing into 20 lb. hoops

2:30 PM…

Preparing for press (40lbs of pressure)

There it is!

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.

Next day…

Cheese is vacuum-packed and placed into aging room.