Grafton Cheesemaking 101

It all starts with our 'not-so-silent' partners.

Every shipment of fresh, country milk received in our plant is tested for butterfat content and quality. Once tested, the raw milk is heat treated to under pasteurization temperatures, cooled and pumped into our cheese vats.  It takes about 10 pounds of milk to make a pound of cheese.  There are approximately 8.5 pounds of milk in a gallon.  Each of our vats can hold up to 1500 gallons of milk.

Our select cultures are next added and the 'Miracle of Coagulation' begins. Almost 90% of the milk is pumped off in the form of whey and shipped to a nearby farm as cattle feed.

As the curds begin to form, they are cut and stirred. At the same time, the mixture is heated to produce the proper degree of firmness.

When all the whey is drawn off, the bonded curd is cut into slabs. These slabs are turned several times: this process is known as "cheddaring".

Acidity tests are done repeatedly throughout the process. When the right acetic level is reached, the slabs are put through a milling machine.

Salt is then added to maintain the acid level and enhance the flavor of the cheese.

The curd is then packed into cheese hoops for weighing and pressing. The hoops remain under pressure for 14-16 hours; after, the cheese is wrapped, sealed and readied for storage.

After the ageing process is complete, our premium cheddar blocks are cut and packaged. The cheese is then placed in a large cooler, under controlled temperature and allowed to age for a minimum of one full year. After the ageing process is complete, our premium cheddar blocks are cut and packaged.