06/20/2026
The cheesemaking process condensed into 5 minutes! 🧀
A few extra things to note:
• My day starts at 3:30 am, and I try to be out to the creamery by 4 am. That’s to ensure I have curds done before most people get off work!
• When I use the term “Vat”, that’s the machine I’m using. It functions as both a pasteurizer and a cheese vat. The outside walls are made up of a water jacket that never comes in contact with the milk/cheese itself, but it works to heat and chill the product to the necessary temperatures.
• Cheese is extremely time sensitive and rather unforgiving. Small mistakes can literally ruin an entire batch of cheese. Trust me, I’ve done it more times than I’d like to admit.
• I’m an amateur cheesemaker. I’ve never been shy about that, and I have to constantly remind myself that people spend YEARS perfecting their craft. I’ve come a long way, but there’s still much more to learn.
Curious about something? Drop a comment with your question!
