The 3,000 gallon cheese vat is filled with pasteurized milk.
Cultures and rennet are added to ferment and coagulate the milk.
After the milk has set or coagulated, it is cut andthe curds and whey are pumped to the drain table to separate.
When the fermentation is finished, salt and/or flavoring ingredients are added.
Forty pound molds are filled and then placed into the cooler for aging which takes 3 to 12 months.
When the cheese has aged a minimum of 3 months, it is cut into small, retail pieces. This process yields 2,500 lbs. of cheese.
All natural cheeses are produced using these same basic steps. People with lactose intolerance can consume
most natural hard cheeses
because most of the
lactose is gone.
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