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Point Reyes Farmstead Cheese Company

The cheese production begins with the morning milking at about 2:00 am. Around 4:00 a.m., the fluid milk is pumped
directly into stainless steel vats in the cheese production facility adjacent to the milking barn, guaranteeing a freshness that can’t be duplicated. Several natural ingredients are added to the Grade A, raw milk: cultures for flavor and to increase acidity, enzymes in order for the curd to form, kosher salt for flavor and mold (penicillium
roqueforti) to create the blue veins in the cheese. When the milk reaches a specific pH level and the curd feels right
(a combination of science and art), the curd is cut, the whey is drained from the curds and the curds are hooped (poured) into forms to make the wheels.

The following day the cheese is removed from the forms and taken to a curing room for about 3 weeks. In the curing room the wheels are hand-salted, turned numerous times by hand and punched with stainless steel needles to introduce oxygen into the body of the cheese. The oxygen is needed to activate the mold and create the blue veins found in Original Blue. The last step is the aging room. Here the wheels are left for 5-6 months. During this long aging process the creamy texture and full-flavors develop.

Point Reyes Farmstead Cheese Company

Visit the Point Reyes Farmstead Cheese Company website

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