Cheesemaking, The Old Fashioned Way...

Early each morning the cows come in from the field to be milked. The fresh warm milk is mixed with the cooled evening milk and either made directly into aged, raw milk cheese, or gently heated to pasteurization temperature for our fresh, soft cheeses.

 

Carefully selected cultures are added to 'ripen' the milk. At just the right moment rennet is added as a coagulant. Depending on the cheese to be made, the curd will be cut, stirred or heated and then poured into forms.

After salting the fun begins. Micro flora take over in a strictly controlled environment: cool but not too cool, humid but not too humid, the cheese is transformed from a piece of salty protein and butterfat to one of nature's wonders: ripe cheese.