Wholesale Bulk Cheese Curds

We start by pasteurizing the freshest milk from right here in Honey Brook, PA so that we can guarantee the most fresh, delicious cheese curds possible.  Honey Brook got its name from the original settlers to the area who noted the particular “sweetness” of the local streams. 

We ferment and coagulate the millk using all natural starter cultures and rennet and thats it.  This natural process guarantees the rich pure and clean taste of our curds.

When the time is right, we cut the curd right in the vat with our large curd knives into quarter inch cubes.  Next the curd is cooked to firm them up by releasing excess whey.

Once the curd has been sufficiently cooked, they knit together in a large mass at the bottom of the vat.  Next we use a large knife to cut the curd into large slabs which are stacked and continue to realease way.  Finally, the slabs are cut using a curd mill and they end up in finger sized pieces that are salted or flavored and ready to be consumed.