We begin making cheese by pumping milk from our bulk tank. It can hold up to 9000 pounds of milk! Milk is kept a chilly thirty-eight degrees.

The milk then flows directly into the High Temperature Short Time pasteurizer. There the milk is heated to 167 degrees for at least 16 seconds. Cold milk coming into the pasteurizer then cools the heated milk via a heat exchange unit. Cooling the milk down to 90 degrees is the perfect temperature to prepare it for the next step.

When making Neighborly Farms Raw Milk Cheddar cheese, our milk goes directly into the cheese vat at 38 degrees. The process of heating the milk to pasteurize is bypassed and replaced by aging for 60 days, which naturally pasteurizes the cheese.

The milk flows from the pasteurizer to the cheese vat, which holds about 6,000 pounds of milk. We then add our freeze-dried culture. Our cheese paddles mix the milk and culture, and then we let it rest for 90 minutes. As the culture works, it will change the pH level of the milk, preparing it for the next step.

The cheese culture changes the milk’s pH level, readying it for the liquid vegetable rennet. This makes the cheese a jelly-like consistency.

This page is under construction. Check back soon to learn about our cheese making process!