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Click here to watch Cheese Making in Action
Cheesemaking 5 days a week! Monday-Friday
Louella Our Gouda Girl :)
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
Call us to order some cheese!
5287 Horseshoe Pike,
Honey Brook, PA 19344
610 - 273 - 3552
Monday ~ Friday: 7:00am - 8:00pm
Saturday: 7:00am - 5:00pm
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