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Cheese Making

Click here to watch Cheese Making in Action

Cheesemaking Video

Cheesemaking 5 days a week! Monday-Friday

(610) 273-3552

 

Louella Our Gouda Girl :)

 

 

Our team packaging cheese:

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

Call us to order some cheese!