Tuesday, May 27, 2008
At the Beehive Cheese Factory
Local Beehive Cheese has hit primetime! Recently Beehive Cheese has been featured on Good Morning America and interviewed by Forbes magazine.
Here's a short clip of Beehive's Barely Buzzed (coffee-lavendar rubbed cheese) on Good Morning America!
I reposted this tour I took of their factory and wanted you to see how they make cheeses.
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) and are very inventive with their cheeses. Tim and Pat are always traveling to artisan cheesemakers all over.... the northwest and even in Europe to learn more about the craft.
Check out this link.
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