UNDERSTANDING THE CHEESE-MAKING PROCESS - Our Cheese Plant is located in the original 18th century barn and farmhouse. Fresh milk is pumped directly from our milking parlor to the cheese plant. We warm the milk, add the culture and later the rennet. The curds are cut into small bits with special knives. The milk separates into curds and whey and we add water and heat the mixture. When ready, the curds are pushed to one end, then weights are applied and the whey is removed. The curds are cut into blocks, placed in molds and pressed. After pressing, the cheeses are placed in our curing room where the aging process begins and pasteurization occurs. This process produces the smoother texture and richer taste of Boggy Meadow Farm cheese.
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ONLY ALL-NATURAL INGREDIENTS ARE USED IN 'FARMSTEAD' CHEESE - "Farmstead" means hand-made cheese. We use fresh raw milk from the herd of Holsteins at Boggy Meadow, and a few Jerseys as well. We use natural cultures and vegetarian rennet. Our herd is recognized for the quality and wholesomeness of its milk. One of the attractive features of farmstead whole milk is the subtle and interesting variation in flavor and texture from batch to batch and even within each batch, throughout the year. Our cheese has low saturated fat and low salt, too!
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