Our Yogurt Cultured Cheese is made in a similar way to our Monterey Jack cheeses, with the key difference being the type of culture used. We use an additional yogurt culture in this process, which has a unique effect on this special cheese! In the end, we get a creamy delicious cheese bearing the health benefits of yogurt. Made with farm fresh milk, naturally probiotic and essentially lactose free, our Yogurt Cultured Cheese is winning on many fronts!
Approx. 8 oz.
Yogurt cultured cheese is creamy, delicious, and 99.99% lactose-free!
When making our Yogurt Cultured Cheese we use a yogurt culture in addition to a traditional cheese culture. This makes our Yogurt Cultured Cheese naturally probiotic and essentially lactose-free (99.99%), a healthier cheese option for our more health-minded cheese lovers! This delicious creamy cheese has all the same benefits of eating yogurt. Many people have said it tastes similar to Havarti in flavor.
Our Yogurt Cultured Cheese is 99.99% Lactose Free.
What is Lactose? What is Lactose Intolerance?
Lactose is a natural sugar that can be found in milk and other dairy products. This sugar molecule, lactose, is made up of two smaller sugar molecules, glucose and galactose. In order for lactose to be absorbed from the intestine and into the body, a specific enzyme called lactase must split these sugar molecules. Some people experience digestive discomfort when they lack this specific enzyme called lactase. This condition is known as “Lactose Intolerance,” and can make it difficult to enjoy dairy products including many cheeses. Our Yogurt Cultured Cheese, however, is essentially “lactose free.” This is due to the yogurt culture (probiotic acidophilus and bifidium cultures) we used to make this cheese. The addition of cheese culture, one of the first steps in the cheese making process, activates the milk and turns the milk sugars into lactic acid. This yogurt culture metabolizes the lactose sugar when it grows and multiplies. As a result, our Yogurt Cultured cheese is lactose free by definition.
- The milk used to produce this September Farm Cheese comes directly from dairy cows you can see grazing in meadows around September Farm’s retail store and processing facility. Milk goes directly from the cows’ morning and evening milking to our cheese vat (there is no middle man).
- We do not separate our milk prior to making cheese. Whole milk is naturally 97% fat free.
- First developed by Louis Pasteur in 1864, pasteurization kills harmful organisms found in many natural foods such as raw fluid milk. Pasteurization is a process in which milk is treated for a specified period of time using heat.
We use non-iodized, semi coarse salt in our cheese. This salt dissolves into our cheese at the optimum rate, and serves four very important purposes:
- Encouraging moisture loss/ Altering texture: Salt will draw whey (moisture) out of the cheese. This dries the cheese’s body and has pronounced effects on its texture and stability.
- Neutralizing the acidity in the cheese.
- Enhancing flavor: Salt not only gives cheese a salty taste, but can also help enhance other flavors present.
- Acting as a natural preservative.
- This is a coagulating agent. Microbial Rennet is used to coagulate or thicken milk during the cheese making process. This is done prior to cutting the curd, and allows the curds and whey to separate.
- There are many different types and variations of cheese culture. These cultures are referred to as Lactic Bacteria. The lactose fermenting bacteria, when added to milk, digests the lactose sugars to produce lactic acid causing the formation of curds.
Milk from a local dairy is first pasteurized before it is ready for cheesemaking. When the milk is at ninety degrees the first ingredient, cheese culture, is added to the milk. Cheese culture, which activates the milk and turns the milk sugars into lactic acid, is also a key ingredient to identifying the cheese’s character after aging. We use a yogurt culture to make our Yogurt Cultured Cheese. The next ingredient added is rennet. This ingredient is an enzyme that causes the milk to coagulate, a very fascinating part of cheese making, as the cheese sets up like custard in approximately twenty minutes.
It is then time to cut the curd. This is done by placing curd knives into the vat. These curd knives are basically sets of wires that run horizontally and vertically and cut the entire vat from top to bottom into quarter inch cubes. These cubes are very soft and fragile at first but as they cook, they firm up and continue to release more whey. Cooking the curd is a very delicate process as we heat the vat with steam from ninety degrees to 102 degrees only allowing it to rise two degrees every five minutes. When the curd is completely cooked we will have 600 pounds of curds from 6000 pounds of milk. Approximately ten percent becomes cheese.
Our Yogurt Cultured Cheese is a washed curd. After the whey is drained, we add water back to the vat and rinse the curd. The next step is to dry the curd. After the curd is sufficiently dried, we add salt to neutralize the acidity in the cheese. The salt also acts as a natural preservative. The whey that has been drained is eventually spread on neighboring farm fields as fertilizer. Whey is a byproduct of cheese making but when processed, can be found in other foods we eat as well as some animal feeds.
The hoops are lined with cheesecloth, and once filled are all ready to go into the press. When put under pressure, the curds knit together to form perfect blocks of cheese. More whey will be expelled from the blocks while under pressure. The next day the cheese will be removed from the press. It is then packed air tight and placed into aging. Our Yogurt Cultured Cheese is a fresh cheese and ages for about one to two months before cutting into eight ounce bars.
We guarantee all products to arrive in satisfactory condition to the address given if delivery can be made when first attempted. Delivery services will not forward our packages and many of our gifts can’t stand reshipping. We cannot assume responsibility for perishable products if we are given an incorrect address.
Orders are shipped Monday through Friday. Consideration is given when shipping to warmer climates to ensure fastest shipping methods. We ship our products UPS or USPS.
Orders are processed and shipped Monday through Friday. When shipping to warmer climates, we avoid shipping over the weekend.
Time Most orders arrive between 3-6 business days, depending on processing time and destination. If you would like your order to arrive on a specific time frame, please make note of this in the comment section of your order.