Making Cheese can be a very simple or difficult task depending on the type of cheese made. Some cheese like ricotta can be quite simple to make and may only take a few hours to produce while other varieties such as Aged Cheddar or Parmesan may take years. Many people consider making cheese and Art while others believe it is a Science. If you are making cheese at home where slight variations in the final produce are acceptable then it can truly be an art. However with a cheese plant like ours where we deal with thousands of liters of milk a day science plays the predominate roll in how our cheese is made. To operate a large cheese making facility the master cheese maker must have strong scientific background and understand microbiology. It is common for master cheese makers to have University degrees in Microbiology and sometimes animal husbandry. Cheese making facilities must be clean, much cleaner than any type of kitchen as the processes that occur turning milk into cheese is a microbiological science that require sanitary conditions similar to those found in medical operating rooms. In addition to making cheese, it must also undergo strict testing to insure it is safe for consumption. Our facility is equipped with a complete lab so that each batch of cheese may be tested to insure that proper handling, production and aging has resulted in a safe and delicious products.

The general process is as follows 1. Quality Cheese Comes from Quality Milk. The production of cheese is a process where water is removed from milk. The primary flavor of cheese is milk and for this reason only the highest quality of milk may be used to make cheese. If you attempt to make cheese from milk that tastes bad all you will end up with is a concentrated bad flavor. Milk used to make O-Dairy Brand products is first tested in our onside lab for quality and tasted by our master cheese maker prior to any further processing. 2. The next step in the processes is to pasteurize “heat process” the milk that makes the milk safe to consume. Many types of cheese are made from un-pasteurized milk and use the native bacteria in the cheese making processes. For safety all cheese that we produce is made from pasteurized milk. 3. Special Cheese making Bacteria is added to the pasteurized milk that will give the cheese its flavor and texture 4. Rennet is added to the milk which will cause the milk to coagulate (come together like agar agar) 5. The coagulated milk is drained. The solids that remain from draining are called cheese curds. 6. The drained cheese curds are aged into cheese 7. The cheese is packaged for sale