How do we make cheese?

Jack Cheese

It all starts with receiving milk from local farms. Then the milk is pasteurized at our plant just before cheese production begins.

We add starter bacteria and an enzyme to the pasteurized milk to cause the milk to curdle.

After the milk has turned into a semi-solid we use wire knives to turn it into curds and whey (the curds are the solids and the whey is the liquid).

The curds and whey are heated to the desired temperature and then are allowed to rest.

For Jack cheese after draining off some of the whey we add cool water back into the curds and remaining whey. (For differences making Cheddar see the Cheddar Section on the right.)

After the curds and whey have been sufficiently cooled all of the remaining whey is drained from the curd and salt is added.

Herbs and/or spices may be added at this point.

The curd is transferred to a cheesecloth lined form which will give the final cheese it's shape.

The cheese is pressed overnight in the forms to firm the cheese and remove any remaining whey.

Finally, the next day the cheese is removed from the form, sealed in plastic, and moved to the cooler to age. After the appropriate amount of time has passed. The blocks will be cut into retail size, repackaged and made available for sale.

On days that we are making you can watch us make cheese through a window in our retail store out front (Rockport Marketplace). We look forward to seeing you!