How We Make The Cheese

How we Make our Artisan Cheeses at Cypress Point Creamery

From Our Girls to You
From our Girls to You

 

 

 

 

 

Start with a vat of fresh Jersey Cows’ milk.

Full Vat of Milk
Full Vat of Milk

 

 

 

 

 

 

Add precisely measured enzymes and cultures.

Nancy Measuring
Nancy Measuring

 

 

 

 

 

 

Cover and slowly bring the milk to required temperature by circulating hot water in vat’s inner wall.

Bringing up to temperature
Bringing up to temperature

 

 

 

 

 

 

Monitor temperature and PH levels closely while milk slowly warms.

checking_ph
Checking pH

 

 

 

 

 

 

Mix in salt and rennet and allow milk to sit quietly at temperature until it solidifies.

Adding Rennet
Adding Rennet

 

 

 

 

 

 

Gently cut into 1/2″ to 3/8′ curds.

Cutting Curds
Cutting to make small curd pieces

 

 

 

 

 

 

Whey, the liquid part of milk, will separate from the curds now.  The curds are still very tender and need gentle handling.  Cook soft curds at a low temperature while slowly stirring to keep them separated.  The curds will start to stick together and sink.

Stirring
Stirring

 

 

 

 

 

 

Drain whey from the vat, leaving the finished curds.

Draining the whey
Draining the whey

 

 

 

 

 

 

Scoop the curds into molds.  This step is called “hooping”.

Hooping
Whooping

 

 

 

 

 

 

Stack molds in a pneumatic press to squeeze out remaining whey and shape cheese into wheels.
Flip and rotate wheels several times while pressing.

Putting Cheese into Press
Putting Cheese into Press

 

 

 

 

 

 

Soak cheese wheels in a brine bath.

Brine Bath
Brine Bath

 

 

 

 

 

 

Air dry the wheels in a 50 – 55 degree (F) aging room.

Drying
Drying Rack

 

 

 

 

 

 

Paint with vegetable-based coating  –  two coats.  Some cheese are uncoated and grow a natural rind of mold.

Painting
Painting

 

 

 

 

 

 

Age for 3 months or longer.

Aging
Aging

 

 

 

 

 

 

The cheeses are then cut by hand, vacuum wrapped, weighed, priced and labeled for our customers.

Cheeses
Cheeses