Fresh milk is placed into our cheese vat which is double walled stainless steel. There is water between the inner and outer wall of the cheese vat which can be pumped in warm or cold to heat or cool the milk inside the vat. Our milk is “pasteurized” or heated to 145 degrees for 30 minutes. In order to sell fresh cheese that has not been aged, milk must be pasteurized. This process will remove any unwanted microorganisms that naturally occur in the collection of milk from cows.
The milk is then cooled down and “culture” is added. This is a very specific good bacteria that we purchase to develop the cheddar flavor profile and is necessary in order to make cheese. The culture is allowed to rest before Rennet is added. This is a vegetable base coagulant that will bring together all of the proteins and fats in the milk and separate them from the whey. Whey is the watery byproduct from making cheese. Cow’s milk is 89% water. The 11% left is what actually forms into the cheese. That is why it takes approximately 1 gallon of milk to make 1 pound of cheese.
The curds are separated from the whey and heated up and ends up as one large mass of cheese at the bottom of the vat. The mass is cut into blocks of cheese and then flipped and stacked in order to expel more of the whey. The blocks are then milled into long strips which break naturally into the random shape of the curds. The curds are stirred, cooled and salted. Then we package them by hand right into the bags and are ready for you to eat!
We carefully choose dry spices and flavor combinations to make our flavored curds. When the curds are still warm, we hand mix the dry spices into batches of plain curd to make our flavors such as Dilly Garlic, Spicy Red Pepper, Tomato Basil, Horseradish Chive, Buffalo, Jalapeno, Mushroom Black Pepper, and Garden Herb. We encourage feedback and new ideas for flavors as we want to satisfy your cheese curd craving!