CHEESEMAKING

Welcome to an online tour of the cheesemaking process that takes place in the Cheesemaking Room within our creamery,  which is located on the bottom level of our Farm Store. Visit the Creamery Tour page for an online tour of the creamery’s rooms.

RAW MILK AGED CHEESEMAKING

Heating Milk to Make Raw Milk Aged Cheese, Then Adding Rennet and Culture on a Small Scale Basis. (The Same Steps are Taken When Using our 30 Gallon Pasteurizer.)
Checking the Curd for a Clean Break.
Cutting the Curd into Cubes.
The Curd is Ready to be Molded.
Draining the Curd.
Preparing the Curd for the Mold.
Placing the Curd in the Mold.
Straightening the Cheesecloth.
Molds Containing Curds in the Cheese Press.
Removing Cheese From Molds to be Rewrapped in Cheesecloth.
Air Drying Wheels After Pressing.
Waxing the Wheels.
Raw Milk Cheese Aging in the Cheese Cave for a Minimum of 60 Days.
Cutting a Wheel of Waxed Raw Milk Aged Cheese to Package, Weigh and Label for Sale.
Trays Containing Three Different Types of Raw Milk Aged Cheese Waiting to be Vacuum Sealed, Weighed and Labeled for Sale.
Wedges of Raw Milk Aged Cheese Being Packaged in the Vacuum Sealer.
Finished Product Ready to Sell.
Clean Up!
Ready for Another Day.

PASTEURIZED CHEESEMAKING

Thirty Gallons of Milk in Process of Being Pasteurized to Make Fresh Chevre.
Adding Culture and Rennet.
Setting the Curd.
Dipping the Curd for Chevre.
Hanging Chevre.
Chevre Hanging to Drain.
Chevre Getting Ready to be Blended with Salt and Flavorings.
Blended Flavored Chevre.
Flavored Chevre Removed from Mixer and Placed into Food Storage Containers for Packaging.
Packaging Chevre.
Labeling Chevre with Lot Number, Weight and Price per Pound for Sale.
Finished Product Ready to Sell.
Clean Up.
Ready for Another Day.