Cheesemaking at Rockhill Creamery
After ripening and coagulation, the curd mass is cut into cubes, allowed to "heal" then after making sure any curd that was missed during intial cutting get cut down to size, the curd is stirred, and "cooked" for another 50 minutes. Notice as the whey is released from the curd, the color darkens.
After the curd has been cooked for the proper time, the whey is drained and the curd is then loaded into our cheese cloth lined hoops.
The hoops are then moved to the drain table where after repeated flips and pressing, the curd starts to become a wheel of cheese. And then the real work starts...cleanup. The wheels are flipped and pressed repeatedly for the next 15 hours and then transfered to a brine solution in the aging cave.