Aromatic and tropical orange-toned, this cheese combines the sweetness of a mango fruit with the fiery kick of habanero pepper. The result is a bite of heat softened with the glow of sun-ripened fruit.
The most amazing smell wafts from the cheese production room on a day they are making this cheese. Sweet mango! It is such a compliment to cheese and works well when you add some heat or fire. The mild cheddar that envelops these two flavors makes this cheese a winner for those who like it hot.
Ingredients
Pasteurized Milk
The milk used to produce this September Farm Cheese comes directly from dairy cows you can see grazing in meadows around September Farm’s retail store and processing facility. Milk goes directly from the cows’ morning and evening milking to our cheese vat (there is no middle man).
We do not separate our milk prior to making cheese. Whole milk is naturally 97% fat free.
First developed by Louis Pasteur in 1864, pasteurization kills harmful organisms found in many natural foods such as raw fluid milk. Pasteurization is a process in which milk is treated for a specified period of time using heat.
Salt
We use non-iodized, semi coarse salt in our cheese. This salt dissolves into our cheese at the optimum rate, and serves four very important purposes:
Encouraging moisture loss/ Altering texture: Salt will draw whey (moisture) out of the cheese. This dries the cheese’s body and has pronounced effects on its texture and stability.
Neutralizing the acidity in the cheese.
Enhancing flavor: Salt not only gives cheese a salty taste, but can also help enhance other flavors present.
Acting as a natural preservative.
MICROBIAL RENNET
This is a coagulating agent. Microbial Rennet is used to coagulate or thicken milk during the cheese making process. This is done prior to cutting the curd, and allows the curds and whey to separate.
annatto
A flavorless food coloring from the fruit and seeds of the Bixa Orlleana tree from Mexico and Central America
MICROBIAL RENNET
This is a coagulating agent. Microbial Rennet is used to coagulate or thicken milk during the cheese making process. This is done prior to cutting the curd, and allows the curds and whey to separate.
Mango Flavor
Habanero Powder
Production Process
Milk from a local dairy is first pasteurized before it is ready for cheesemaking. When the milk is at ninety degrees the first ingredient, cheese culture, is added to the milk. Cheese culture, which activates the milk and turns the milk sugars into lactic acid, is also a key ingredient to identifying the cheese’s character after aging. The next ingredient added is rennet. This ingredient is an enzyme that causes the milk to coagulate, a very fascinating part of cheese making, as the cheese sets up like custard in approximately twenty minutes.
It is then time to cut the curd. This is done by placing curd knives into the vat. These curd knives are basically sets of wires that run horizontally and vertically and cut the entire vat from top to bottom into quarter inch cubes. These cubes are very soft and fragile at first but as they cook, they firm up and continue to release more whey. Cooking the curd is a very delicate process as we heat the vat with steam from ninety degrees to 102 degrees only allowing it to rise two degrees every five minutes. When the curd is completely cooked we will have 600 pounds of curds from 6000 pounds of milk. Approximately ten percent becomes cheese.
Once the curds are cooked and have reached the correct consistency, we push them to the back of the vat and drain off the whey. The whey that has been drained is eventually spread on neighboring farm fields as fertilizer. Whey is a byproduct of cheese making but when processed, can be found in other foods we eat as well as some animal feeds.
The curds will knit together in the bottom of the vat. Using a large knife, we will cut them to form large slabs of cheese. These slabs are rotated and stacked every fifteen minutes as they continue to release more whey, firming up and consolidating. This is called the cheddaring process.
At this point it is time to “cut the curd.” We do this by feeding the slabs through a curd mill, which cuts the slabs into finger-sized pieces called cheddar cheese curds. The curds are salted and sometimes find customers waiting for them, warm and fresh, straight from the vat. The curds that are not packed up fresh, are packed into 40 pound hoops.
The hoops are lined with cheesecloth, and once filled are all ready to go into the press. When put under pressure, the curds knit together to form perfect blocks of cheese. More whey will be expelled from the blocks while under pressure. The next day the cheese will be removed from the press. It is then packed air tight and placed into aging.
Cheddar cheese is aged from three months to three years with longer aging time producing sharper cheeses. All of our cheddar cheese is packed by hand, taking forty pound blocks out of aging and cutting them into eight ounce bars. Much time and attention is given to the cheese at this time. We enjoy making homemade cheese balls and spreads with our cheddar cheese that is trimmed. These trimmed “ends” are also available in our retail store at a discounted price.
Gingerich Family
“Colorful, festive, dusky golden color, sweet and tropical with a hot finish, mango and sprightly pepper, adventurous”
Cheddar History
Cheddar is the name of the cheese, the name of the gorge in England where this cheese originated and the name of a step in the make procedure that differentiates this family of cheeses.
Awards
In 2015, our Mango Fire Cheddar won third place at the Pennsylvania Farm Show Cheese Competition, open to any Pennsylvania cheesemaker holding a valid dairy foods manufacturing permit. The award was in “Class 4: Flavored Cheddar, Colby and Jack from Cow Milk.”
Attributes
Color: Orange with the addition of annatto, a flavorless food coloring from the fruit and seeds of the Bixa Orlleana tree from Mexico and Central America
Texture: Dense and smooth, more elastic when young, becoming more crumbly with extended aging.
Flavor: Mild when young, becoming sharper with age.
Typical Composition: 39% maximum moisture, 50% minimum milkfat solids.
Uses
Melts well, aged cheese ideal for cream soups and sauces.
Slices and shreds well for use on sandwiches or as a topper for hot or cold appetizers and entrées.
We discovered that this cheese is an upgrade to our favorite recipe for tuna and/or shrimp tacos. Here is our recipe:
Use a store bought Asian salad kit. Make according to directions and use the soy sauce dressing to toss. Add the sliced almonds and chinese fried noodles that come in the package. We like to add one chopped fresh mango to the salad.
Place Ahi tuna steaks or shrimp sautéed in a preheated hot cast iron pan with olive oil, pink salt, pepper, and a squeeze of lemon and lime.
Shred some Mango Fire cheddar and add to the salad just before it is served. Once the tuna is finished and browned on the outside and still pink in the middle, dice into bite sized pieces.
Place in a warm flour tortilla. and add a few spoonfuls of the salad. Wrap and fold, and serve! A fast, delicious meal that can be put together in less than 20 minutes.
-Dave and Laurie Miller
Guarantee
We guarantee all products to arrive in satisfactory condition to the address given if delivery can be made when first attempted. Delivery services will not forward our packages and many of our gifts can’t stand reshipping. We cannot assume responsibility for perishable products if we are given an incorrect address.
shipping
Orders are shipped Monday through Friday. Consideration is given when shipping to warmer climates to ensure fastest shipping methods. We ship our products UPS or USPS.
processing
Orders are processed and shipped Monday through Friday. When shipping to warmer climates, we avoid shipping over the weekend.
Delivery time
Most orders arrive between 3-6 business days, depending on processing time and destination. If you would like your order to arrive on a specific time frame, please make note of this in the comment section of your order.
