The Cheese Making Process

For centuries people all over the world have found hundreds of ways to preserve milk — a ready source of protein-rich nutrients — by making and aging cheese. The aging process was and is perhaps the most important part of the art and science of cheese making, and so, while recipes abound, it is the aging process that delivers the milky conversion of soils and grasses to your palate and creates the distinct flavors and textures in the cheese. In one year of pasturing animals, you can taste the difference as the grasses change with fluctuating temperatures, amounts of rainfall, and of course, the varying maturation points of diverse grasses and legumes in each pasture.

 

back to the Creamery

See the step-by-step cheese making process with the Sprout Creek Farm Creamery cheesemaker and staff.

Firm, cultured milk is cut into curds using cheese harps.

Curds are gently stirred as they are heated to express whey.

Drained curds are placed into molds.

Cheeses ripen in a climate-controlled room for at least two months.