The Art of Cheesemaking from Farm to Creamery

Cheddar cheese, with its rich history and unmistakable flavor, is an iconic dairy product that has captured the hearts and taste buds of people around the world. Behind every delicious block of cheddar lies a meticulous process that blends tradition and innovation, from the dairy farm to the creamery. In this blog, we invite you to embark on a journey into the art of cheddar cheese making, exploring the careful craftsmanship and dedication that go into each delectable bite.

The journey of our cheddar cheeses begins on our family’s dairy farm, where we work with our cows to keep them happy, healthy and producing high-quality milk that forms the foundation of exceptional cheese. The breed, diet, and well-being of these cows all influence the milk’s flavor and texture. The heart of cheddar cheese is truly, quality milk.

Turning milk into cheese is a delicate craft. The milk is heated and acidified, rennet is added to coagulate it, and then it’s carefully cut and drained to separate the curds from the whey. The timing and temperature control at each stage influence the cheese’s texture and flavor. And after years of making cheese, our cheesemakers do an excellent job of perfecting each small batch we make.

Once the curds are formed, they are pressed into molds and then left to age. This aging process, which can range from several months to several years, deepens the cheese’s flavor and texture. Temperature, humidity, and time are all carefully monitored during this phase. It must go through the aging process before it can be sold.

We take a more hands-on and traditional approach to cheese-making, resulting in unique, small-batch creations, whereas commercial production focuses on mass quantities and standardized flavors.

If you’re grabbing our fresh cheese curds or one of our aged cheddar cheeses, we recommend paring it with wines, ciders, fruits both fresh and dried, and breads/crackers.