How We Make Grafton Cheddar

1. It all starts with the cows, our not-so-silent partners!
2. We carefully test and prepare fresh, rBST free, whole Jersey cow milk before pumping it into cheese vats.
3. Then we add select cultures to separate milk solids from the whey...
4. ...and under precise heating control, cut and stir the mixture.
5. We hand cut the curd into slabs, which are then stacked and pressed together several times in the process known as "cheddaring."
6. Cheddaring expels the liquid and sets the curds up for the transformation to cheese.
7. When the curds reach the proper acidic level, they are milled and salt is added to stop the development of lactic acid and to help preserve the cheese.
8. Cheesemakers then pack the curd into cheese hoops and place the hoops under pressure for 14 to 16 hours.The cheese is then stored and aged for at least one year, a time when the cheese becomes more and more dehydrated, thus concentrating the flavor.
9. After aging, the cheese is hand cut, double-coated with wax to seal it, labeled and then packaged for shipping.