Cedar Grove Cheese crafts specialty cheese and has fresh curd daily. Tours of cheese making and living machine. Sister company, Clock Shadow Creamery.
Each day several Cedar Grove tank trucks pick up milk from 30 nearby farms. They bring in an average of 130,000 pounds of milk each day, which by the next morning will have been converted to about 13,000 pounds of cheese.
To make cheese, we start with milk, than add non-animal rennet. These microbial enzymes make the milk proteins gel. This step creates solids (curds) and a watery by-product (whey). Cow milk produces about one pound of cheese for 10 pounds - a bit over a gallon- of milk.
The curds are cut and pressed into blocks, removing more moisture. Finally, there is a bacteriological process known as "ripening"or "aging" at a particular temperature and humidity. After a closely monitored maturation period the cheese is ready for sale.
What happens to the watery by-product? Here at Cedar Grove Cheese Inc. the whey is collected and stripped of residual milk-fat, to be turned into butter. Then the remaining whey is dried to make Cedar Grove Cheese Sweet Whey Powder or Tara's Whey, whey protein concentrate.
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