Cheese Making

  • cows
  • measuring
  • cutting
  • aging
  • aging
  • store
  • It is the start of a long day; at dawn we bring the milk over from the parlor to the creamery. The milk is very fresh, only a few hours old. Everything is very carefully sanitized at this part of the process, and the milk is pumped into our cheese vat.
  • Here Stan measures and records precisely how much milk we have; it is normally around 10,000 lbs. After that the milk is raised to "blood temperature" and cultures are added. After several hours at that temperature the rennet is added to start the separation of the curds and whey.
  • The milk is cut into small curds, using a series of fine wire meshes. The curds and whey are then gently agitated until the whey can be drained off. Since this is an "Alpine" cheese, an additional curd-washing step is added before the curds are ready to be placed in the cheese "forms."
  • The curds are placed in these cheese forms lined cheese cloth (shown here). The curds are pressed for several hours while more and more whey is drained out from them. Ultimately the "formed curds" (now fast becoming cheese) are placed in a brine tank overnight.
  • The "rounds" or "wheels" of cheese come out from the brine tanks and, in the case of the Fiddlehead Tomme, the wheels get aged on racks for 9-12 months.
  • The cheese is then wrapped and sent to cheese shops, restaurants and retailers, or directly to you from our on-line store.

13 Boggy Meadow Lane Walpole, NH 03608 | Tel: 603-756-3300