Friday, March 13, 2015

Just The Facts

Today I sat down with Cheese Maker Evan and I asked him some of my burning questions.

How long does it take to make a batch of cheese? 10 hours including clean up

Which cheese is the quickest to make? Polkton Corners

Which takes the longest? Cheddar or Fait Gras

Which cheese is the most fun to make? Cheddar

How many gallons of milk do you start with? 400

How many pounds of cheese do you end up with? 350-400

What is in the brine tank? 500 gallons of water, 600 pounds of salt, left over goodies from leftover batches of cheese

Which cheeses go into the brine tank and how long do they soak? All our flavored, Gouda, Edam, Polkton Corners.  They each soak for 72 hours and are flipped over half way through.

How many pounds of cheese are in the aging room right now? 12,500

How cold is it in the aging room? 45-50 degrees Fahrenheit

How long have you been making cheese at Grassfields? 3 years in June

How many pounds of cheese have you made in that time? 110,000

How many pounds of cheese do we cut in a week?  400 last week

What is the best selling cheese? Gouda and Lamont Cheddar seem to be tied

Fast Fact: Our milk seems to prefer to be Edam Cheese.  Low fat milk dries faster and makes a great finished product.

~Angela~The Cheese Shop Mafia

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