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Cheesemaking: from farm to table


Cheesemaking: from farm to table

 

  • Twice a week we pick up goats milk from 17 family farms. The cream is delivered fresh from St. Albans Cooperative Creamery.
  • After the milk/cream is received, it is tested to be sure it meets our quality standards and then we pasteurize it.
  • After pasteurization the milk/cream is placed into vats and the cheesemakers add our own selection of bacterial cultures that will work all night to produce flavor while coagulating and 
    thickening the milk/cream.
  • The next day the cream is silky and nutty and packed into crème fraîche containers or sent into our churn to be made into our cultured butter.
  • The milk for cheese is now curd and either ladled into forms or drained in cheesecloth bags. 
  • After overnight draining of the whey the curd is shaped into logs and packed as fresh goat cheese or shaped into little Bijou, Coupole, or Cremont and sent into the aging room.
  • The hand-ladled Bonne Bouche is taken out of the forms and sprinkled with salt and ash before going into the aging room.
  • Cheeses are left to age for 7 to 10 days depending on the season. Our cheesemakers flip and watch the cheeses every day. Once perfectly ripened, they are cooled and wrapped.