State of Maine Cheese Company

It all starts by receiving milk from local farms.

The percentage of butterfat is tested.

Then the milk is pasteurized at our plant just before cheese production begins.

We add starter bacteria and enzymes 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 in making Cheddar see the  Cheddar Section below.)

After the curds and whey have been sufficiently cooled most of the remaining whey and water is drained from the curd and salt is added. Herbs and/or spices may also 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.

Cheddar cheese is made in a similar way to Jack except that when the curds and whey are done resting, almost all of the whey is drained from the curd (without adding any water). The curds are pressed against the sides of the vat to squeeze out the remaining whey. Then the curd is cut into slabs which are turned and piled in a process called "cheddaring".

The slabs of curd are then run through a curd mill where they become cheddar curd.

The curd is then salted and transferred to forms or sold as Fresh Cheddar Curd.