Raw Smoked Sheep Cheddar | Grass Fed | 8 oz.

How To Make Smoked Sheep Cheese

Curious about this whole process? We’ve created the step-by-step procedure, giving you the inside scoop. 

1. Gathering the Raw Sheep Milk: First, high-quality raw milk has to be milked from grass fed sheep. The enzymes found in raw sheep milk add to the nutritional power of this cheese. 
2. Processing the Milk: After the sheep are milked, the milk is heated to a specific temperature that won’t pasteurize the milk, but 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. Preparing the Curds: 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.
4. Smoking Process: The cheese is placed on metal racks in a long wooden box. Then, chips are put on a stove, and a fire is lit. The exhaust pipe goes into the box with the cheese, creating a real, authentic applewood smoke.
5. Salting and Aging the Cheddar: Then, the raw smoked sheep cheddar is salted for flavor and placed in a cool location for an aging process of 60 days. 
6. Packaging and Selling: Finally, the raw smoked sheep cheddar cheese is packaged and shipped directly to you!