5:00 AM…
Milking started
6:30 AM…
Fresh, warm milk is pumped over into the cheese vat.
Watch Cheese Making in Action
Cheesemaking 5 days a week! Monday-Friday
(610) 273-3552
Our team packaging cheese:
Our current cheese vat:
Here are some photos of us making cheese with our cheese vat from Holland.
7:30 AM…
Pasteurizing the milk
8:30 AM…
Setting the milk, addition of culture and rennet; then checking for clean break
9:00 AM…
Cutting the curd
9:30 AM…
Cooking the curds from 88 Degrees to 100 Degrees
11:00 AM…
Draining the whey
11:15 AM…
Beginning of “cheddaring” process & making a channel for the whey to drain
11:30 AM…
Beginning to cut cheddar slabs
12:00 PM…
Slabbing and stacking the “Cheddaring” stage
12:00 PM…
Checking titratable acidity
1:00 PM…
Milling slabs and salting the freshly made cheese curds at our cheese factory in Pennsylvania.
2:00 PM…
Packing into 20 lb. hoops
2:30 PM…
Preparing for press (40lbs of pressure)
There it is!
The cheese-making process takes an average of about 8 hours each day. Since we start at 7:00 AM, we are usually done around 2:30 – 3:00 PM.
Next day…
Cheese is vacuum-packed and placed into aging room.
