Since my last post I left New York City and have spent the last four months as a creamery apprentice at Cricket Creek Farm. I have been learning a lot, however, for the sake of getting a post up to you guys, I think it’s a lot more fun if you all had a photo-tour instead! Please enjoy the pictures!
Cricket Creek Farm makes several different types of cheese. Maggie’s Round, a raw-milk natural rind, Town Meeting; a raw-milk gouda-style cheese; the young and seasoned cheese, Hillside; Tobasi, a raw-milk washed rind; Berkshire Bloom, our bloomy rind, and various flavors of fresh cheese . Here are some photos of Berkshire Bloom in production.
Cheese Make Milk from the bulk tank – where it is collected after the cows come in for milking – is poured into the vat in the creamery through a set of stainless steel tubes. Cultures and rennet are added, the milk coagulates, and then the large curd mass is cut by hand before being cut by machine. Cheese making requires smell, sight, taste, and touch.
I am having a blast learning about cheese production and observing, feeling, and tasting my way through the changing seasons of milk, curd, and mold. The next time you pass by some farmstand or artisinal cheese, stop to think about the work that goes into each wheel and understand that ours is a labor of love.