Making SqueakyCheese
| Step 1
| Fresh wholesome milk is collected daily from cows that thrive on the fresh air and abundant pastures of upstate New York. The Milk is inspected, weighed and sampled for the quality and butterfat essential for fine cheese. |
Step 2 | It is then transferred to stainless steel silos, the starting point before it travels though the maze of pipes and vats. The first step is to heat the milk to aid in the growth of the cheese cultures, and to deactivate spores which would otherwise cause serious flavor defects in the cheese. These are all necessary steps to assure flavor and quality. |
Step 3
| The milk is pumped into enclosed cooking vats. Before the arrival of electronic controls, open vats were used. Closed vats provide for tighter control of the cheese and help insure that every batch is consistently manufactured to high standards. Throughout the cheese's production, it is tested at various stages for moisture content, acidity and flavor. |
Step 4 | The milk forms a soft coagulum while resting in the cooking vats. The temperature in the vats is then slowly raised, separating the liquid whey from the curds. At this point, the curds and whey are pumped to a unit where the whey is drained leaving the fresh squeakycheese curds. |
