Making "GOUDA" cheese
on the dairy farm.

 

Cleaning

Cleanliness is important in any food processing operation. Here you see Valerie scrubbing down the stainless steel containers prior to beginning to make a batch of cheese. Note the overall design and construction of the room and equipment to make maintaining good hygiene easy.

 

Milk

Here you see the processing vessel being filled with milk. The milk is fresh from the cows... perhaps only an hour from milking. The temperature of the milk and the vessel are carefully controlled throughout the process. The culture (imported from Holland) is added at this point and that begins the curdling of the milk and separation into curds and whey.

 

Mixing

Once the vessel is filled with milk it is thoroughly mixed. It is then left alone for a time for the culture to work.

 

Cutting

After a time the curdling of the milk has reached a point where separation of the whey from the curds can begin. The batch is sliced or cut to aid in releasing the whey. Valerie is positioning a special rotary cutter on the tank.

 

Curds & Whey

Here is our first view of the future cheese, the curds. The glass is filled with whey.

 

Separation

Here Dave, in background, continues cutting while Valerie, in foreground, checks temperature. Note that both are wearing hair nets and Dave has a special net over his beard.

Winchester Cheese Company, 32605 Holland Road, Winchester, California 92596
Phone: (951) 926-4239 • Fax: (951) 926-3349 • Email: sales@winchestercheese.com

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Last update: 22 May, 2007
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