Thursday, November 08, 2007
CHEESE DUTIES OF A WORKING MAN
I've been in a funk lately, but had a sneaking suspicious that spending time around artisan cheese makers would snap me out of it. So I made my way to the Beehive Cheese factory near Ogden Canyon to get romanced by curds. And thanks to BEEHIVE CHEESE and their cheese therapy, I'm on the MEND! Thanks co-owner Tim Welsh for inviting me! And please keep your melt-in-your mouth cheddar coming. These guys are a true family-run tender-loving-care operation. They dote on their cheeses (play opera when they stir the milk right before it seperates into whey and curd.) They love what they do and their cheese is becoming known far and wide... Murray's in New York selected Beehive's Barley Buzzed (rubbed in coffee and lavendar) as their cheese of the week.
lITTLE MISS MUFFET GOT OFF HER TUFFET AND WATCHED THE MAKING OF CURDS AND WHEY
photo courtesy of: http://www.alphabet-soup.net/goose/muffet.jpg
Check out: http://www.sltrib.com/food/ci_4094581
Excuse my pathetic cellphone photos.
Journey of the Squeaky Cheese.
STEPS OF CHEESE MAKING
After the milk is collected and heated, rennet and bacteria are added... we get this lovely custard-like mass of 500 gallons of milk.... It's soft as silk and smells good enough to eat!!
CUTTING THE CHEESE (no odorous smell involved.)
FLIPPING CHEESE BRICKS
SALTED CHEESE CHUNKS