The ten steps of cheesemaking.
Soft-ripening cheeses are among the most luscious to eat and the most challenging to make. Turning fresh milk into cheese follows a similar path but demands passion, patience, skill and an artisan’s heart to make truly delicious cheese.
Step One: Pasteurization. All of our milk is pasteurized after it arrives at the creamery. Cheeses aged less than 60 days must be made with pasteurized milk.
Step Two: Cultures Added. Pasteurized milk flows through pipes into maturation tanks where cultures are added and left to “mature”. We use traditional Brie and Camembert cultures from France.
Step Three: Small Batch Cheesemaking. Once the cultured milk is ready, it’s gently poured into containers for each variety of cheese we’re making that day. Small batch cheesemaking gives our cheesemakers meticulous control over this important stage.
Step Four: Adding Rennet. Rennet is made from enzymes that slowly turn the liquid milk into something that looks like milk “jello.” The process is called coagulation.
Step Five: Cutting the Curd. A special blade is used to cut the coagulated milk into pieces. The curds are gently stirred to release the right amount of whey.
Step Six: Pouring. The curds are carefully poured into molds, stacked and left to drain in a warm room so the cultures are alive and working.
Step Seven: Brining. After unmolding, the young cheeses are given a brief brine bath which gives the cheese its salty flavor.
Step Nine: Aging.
The cheeses rest for several days to develop flavor and fluffy white rinds. Aging rooms have the temperature and humidity cheeses need.
Step Ten: Packing.
The cheeses are ready to be packed by hand, labeled and sent to stores or restaurants. They will continue to develop flavor and texture until they arrive at your table.