COFFEE COOP
Cheese Making Process
At September Farm, cheesemaking begins with fresh whole milk from local dairies, carefully pasteurized to preserve its natural quality. Once warmed to ninety degrees, cheese culture is added to develop flavor and rennet is introduced to set the milk into a custard-like curd. The curds are cut into delicate cubes, gently cooked, and salted to balance flavor and act as a natural preservative. At this stage, we may add special seasonings—like those in our national award-winning Chives and Dill Jack—before pressing the curds into hoops and moving them into aging. Depending on the style, the result is either the rich sharpness of Cheddar or the smooth, creamy character of Monterey Jack, with every block hand-packed, cut, and cared for using time-honored methods.
Ingredients
Aged 3-6 months, this firm cheddar offers a creamy, mild flavor with a smooth texture. Its mellow, buttery taste melts beautifully, making it versatile for various recipes.
Microbial rennet
A natural enzyme microbial rennet is used to coagulate the milk.
Pasteurized Milk
We make our cheese with fresh pasteurized whole milk from local cows.
Salt
We add pure salt to bring out the natural flavor and preserve the cheese.
Cheese Culture
we use cheese culture to produce acid & aiding for formation of curds
Color: Ivory
- Smooth, elastic when young, crumbly aged
- Mild young, sharper with age.
- "39% moisture, 50% milk-fat.
Uses/Serving Suggestions
- Melts well, perfect for soups.
- Slices and shreds for sandwichesand appetizers.
- Popular in pizza blends.
Cheddar Cheese History
Cheddar is the name of the cheese, the name of the gorge in England where this cheese originated and the name of a step in the make procedure that differentiates this family of cheeses.
Buy NowTaste the Quality of Our Cheeses
We craft exceptional cheeses that truly deliver on taste and quality...
You may also like
View all
