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(G. N. Brown
Photo has graciously permitted our use of some his
images documenting the making of our cheese.)
How do we make cheese?
Jack Cheese

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It all starts by receiving milk from local
farms.
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The percentage of butterfat is tested.
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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.
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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.
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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.)
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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.
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The curd is transferred to a cheesecloth
lined form which will give the final cheese
it's shape.
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The cheese is pressed overnight in the forms
to firm the cheese and remove any remaining
whey.
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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.
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Cheddar Cheese
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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".
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The slabs of curd are then run through a
curd mill where they become cheddar curd.
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The curd is then salted and transferred to
forms or sold as Fresh Cheddar Curd.
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After the curd are in the forms the rest of the make
is the same as for Jack cheese.
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