Lets Get Started...

Bring in the MILK

Our cheese starts with antibiotic free 100% cows milk.

We buy our milk from a few different farmers located in the Fort Collins Area. Therefore, the milk is fresh, only about 3 hours "out of the cow".

The milk arrives by tanker truck to our building around 7:00 am. (If you think this is early, how about this...if we were milking cows in addition to making cheese...we would be having lunch by that time...)

After the milk has arrived and before we accept it, we perform a variety of tests. One of the tests we perform confirms that the milk does not contain detectable antibiotics.

After we have performed our tests, the milk is then pasteurized to the Colorado State Health Department standards using a combination of technologies to insure maximum efficiencies while maintaining the highest level of sanitation and quality for the milk that is possible.

Then a rest...everyone needs a break... even milk.

so...we hold the milk is until the next day to help it "mellow".

...The following day...

Cheese Making Begins

The milk is then heated using a similar system as during the pasteurization. Again, this helps to maintain food safety concerns as well as minimize the natural utilities used.

Once the milk is slightly warm, bacteria of several different types and with varying characteristics are added to the milk. This bacterial addition is where our cheese gets its acidity and a lot of its texture characteristics.

Curdling

After a short amount of time and enzyme is added to the milk to turn it into one solid mass, this process is called curdling, or setting. This mass is called Curd.

Over the next hour or so, the temperature and this curdling process are watched very carefully by our cheesemakers.

Cutting

The curd is cut, when it has the proper characteristics, into small cubes. This allows water to drain out of the curd. This water also contains a few more things and the whole solution is called whey.

Curds and Whey

Then another waiting period takes, during which the whey and curd are stirred a small amount to help the whey expel from the curd. This is all with the intentions of draining the proper amount of whey out of the curds during the amount of time allowed for this step in the process.

Forming

Then the shape of the cheese is formed.

This is done by transferring the curd pieces and whey to a special plastic cheese former.

This cheese former, mold, or cheese form is where the cheese gets its shape, both height and diameter.

Then another waiting period...

During this waiting period the cheese is watched closely for its acidity level, its moisture content, it

s size, as well as a few dozen other things. When all of the proper requirements are met, we move on to the next step, Salting the cheese.

Salting

Salt is applied to the outside of the cheese to help stop the cheesemaking process, aid in balancing the flavor of the cheese, and start the aging process.

To start the aging process and end the salting, the cheese is transferred to racks.

Cheese Aging

The racks are then transferred to our "Cheese Cave". Actually, they are transferred to "Cheese Cave #1", we hope to have "Cheese Cave #2" one day, but now we only have one. So gehts.

For the next few weeks the "Cave" is carefully monitored for humidity and temperature. These things are critical to the cheese aging properly.

During this time a white mold grows on the outside of the cheese. This mold helps to give the cheese its exquisitely creamy texture and appearance.

After these few weeks of maintaining the cave and monitoring the cheese aging process, the cheese is ready for packaging.

Packaging

Our cheese is wrapped is a special cheese wrapping paper imported from France. This paper allows the cheese to age properly throughout its shelf-life to insure you get the best flavor and dining experience possible.

Another "mellowing period"

The cheese is then kept at the cheesery in the package for period of time until the cheesemakers determine it is at its highest quality and premium flavor to be sold.

To Market we go...

(Not all the cheese goes this way....but some)