Making Our Cheese — It's An Art!

Making cheese the traditional way is an art. The milk is trucked from the dairy to the plant less than a mile to be pasteurized.

The general process:
The heated milk is cooled through a series of pipes and sent to one of the large 10,000 or 20,000 pound cheese vats, where culture and enzymes are added. After thickening, the cheese is cut, the whey drained and separated from the curd, and seasonings are added. The curd is placed in hoops and pressed to squeeze out more whey. After all is finished, the curd is vacuum packed and cooled to 36 degrees for storage and shipment. About 100 pounds of milk makes 10 pounds of cheese. View our gallery for more pictures of the process.

Dave & Bonnie's daughter, Christine, is a master at the cheese make.

Our secrets:
We have our own special secrets in this process. Of course we can't tell, but you can taste the difference… This is our art!

Taste the Difference:
The first batch of cheese was made in the spring of 2005. The recipe for cheese involves milk, time and temperature. Great tasting cheese takes time. It is our own pasteurized whole milk that is used in the production of the cheese that makes it so good. Alter any of these three factors and a different type of cheese is developed.

Quality Control:
We uphold the highest standards in making sure that our cheese is made in a clean and sanitized environment. Also, our milk comes from cows not treated with rbST.

Christine ensures the quality by vigilantly testing the cheese

Vigilant Testing:
Vigilant testing throughout the cheese make ensures quality.

• Proper Pasteurization
• PH Monitoring
• Precise Timing & Temperature Control