Welcome to a virtual 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. (CLICK) for a virtual tour of the creamery's rooms.

Heating milk to make raw milk aged cheese.  Adding rennet, culture to the milk.
Removing whey from the curd.
Checking the curd for a clean break.
The curd is ready to be molded.
Cutting the curd into cubes.
Draining the curd.
Breaking the curd.
Preparing the curd for the mold.
Placing the cheese in the mold.
Placing the cheese in the mold.
Straightening the cheesecloth.
Molds in the cheese press.
Molds in the cheese press.
Removing cheese to be rewrapped in cheesecloth.
Removing cheese to be rewrapped in cheesecloth.
Cheese cave where the raw milk cheese ages at least 60 days.
Slicing a wheel of waxed raw milk aged cheese to package, weigh and label for sale.
Wedges of raw milk aged cheese being packaged in the vacuum sealer.
Trays containing three different types of raw milk aged cheese waiting to be weighed and labeled for sale.
Thirty gallons of milk in the process of being pasteurized to make fresh chevre.
Chevre hanging to drain in muslin bags.
Chevre getting ready to be blended with salt and flavoring.
Flavored chevre removed from mixer and placed into food storage containers for packaging.
Weighing and packaging flavored chevre in containers.
Labeling flavored chevre with lot number, weight and price per pound for sale.

Small containers of flavored chevre ready for sale.

Buffalo Creek Farm and Creamery, LLC
Farmstead Goat Dairy
3255 Buffalo Creek Farm Road
Germanton, NC 27019
336.969.5698
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