Raw Cheddar Goat Cheese | From Grass Fed Milk | 8 oz

Our Raw Goat Cheddar Cheese Process

When it comes to making our raw goat cheddar cheese, we ensure that everything is done to perfection. Want to get a glimpse into the process? Here we go! 

1. First, high-quality raw milk has to be milked from goats. 
2. After the goats are milked, the milk is heated to a specific temperature that won’t fully pasteurize the milk; this preserves the natural health benefits. Starter cultures are added to begin fermenting the milk, then vegetable rennet, which helps the milk create curds. The milk will begin to thicken and the curds separate from the whey. 
3. Ready to cut the curd! When curd knives – wires that cut the vat into quarter-inch cubes – are placed into the vat (or container that heats the cheese) they eventually become firm, releasing whey during the process. 
4. Next, the curds are cut into smaller pieces and gently cooked to get rid of any excess whey plus ensure the curds are firmly set. Then they are pressed and molded to the desired shape.
5. We push the cheese curds further into the vat after the curds are heated and reach the correct consistency. After the whey has been fully drained from the curds, it makes a wonderful fertilizer for neighboring pastures and farmland…another hidden benefit of our unsalted cheese-making process. 
6. Once the curds knit together in the vat, we cut large slabs of raw goat cheddar cheese. Then, as the cheese releases more whey, we rotate and stack each slab every fifteen minutes. This is called the cheddaring process, allowing the cheese to consolidate and become firm. 
7. At last, we can cut chunks of excellent cheese. Then each chunk of cheese is aged to perfection for 60 days. 
8. Drumroll, please! Our raw goat cheddar cheese has found its way from raw goat milk to chunks of delicious goodness ready to be added to lasagna or eaten plain. 🙂