How we Make our Artisan Cheeses at Cypress Point Creamery
From Our Girls to You
Start with a vat of fresh Jersey Cows’ milk.
Add precisely measured enzymes and cultures.
Cover and slowly bring the milk to required temperature by circulating hot water in vat’s inner wall.
Monitor temperature and PH levels closely while milk slowly warms.
Mix in salt and rennet and allow milk to sit quietly at temperature until it solidifies.
Gently cut into 1/2″ to 3/8′ curds.
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.
Drain whey from the vat, leaving the finished curds.
Scoop the curds into molds. This step is called “hooping”.
Stack molds in a pneumatic press to squeeze out remaining whey and shape cheese into wheels.
Flip and rotate wheels several times while pressing.
Soak cheese wheels in a brine bath.
Air dry the wheels in a 50 – 55 degree (F) aging room.
Paint with vegetable-based coating – two coats. Some cheese are uncoated and grow a natural rind of mold.
Age for 3 months or longer.
The cheeses are then cut by hand, vacuum wrapped, weighed, priced and labeled for our customers.