Here are just a few frequently asked questions about our cheeses and the cheese making process.
What is vegetable rennet?
Rennet is used broadly to describe any enzyme used for the coagulation of milk in the process of making cheese. Vegetable rennet is most commonly used when describing enzymes produced using microbes. "Vegetable rennet" is sometimes used more generally to describe any non-animal rennet for cheese making.
What is whey?
The watery liquid portion of the milk left when milk protein, or casein, coagulates to become curd in cheesemaking. Whey is sometimes further processed into whey cheese. It can be separated another step, with butter being made from the fattier share.
What is a cheese vat?
A cheese vat, is a vat or tub in which the curd is formed and cut or broken, during the cheese making process.
What is curd?
Curd is the coagulated or thickened part of milk, as distinguished from the whey, or watery part. It is eaten as food, especially when made into cheese.
What is artisanal cheese?
Artisanal cheeses are handmade that are made by the cheese maker personally from start to finish. In essence the cheese is not bulk manufactured, like most cheeses you get at your local deli.
What is farmstead cheese?
What does it mean to produce a farmstead cheese? Farmstead cheese is a form of artisanal cheese making where the milk for the cheese is produced by a single herd on the cheese maker's farm. Being a farmstead cheese farm like us allows us to provide the highest quality cheese to our customers.
|Cheese and yogurt lovers can find our all natural dairy products in many of the area's fine restaurants, food retailers and farmer's markets on Delmarva.|
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