Yesterday, Maria, a friend Jen and I got to go to Pike Place Market and learn how to make Breecher's Cheese!
It was so incredible! We arrived at the flagship store at 6:45am to watch the milk truck hook up to the hose outside the store. It was then pumped into a 10,000 steal tub and over the next 2 hours or hard stirring, brought to a 102 degree temperature & curdled.
As you can see in the pictures, we all took turns raking the bottom on the tub to avoid the curdles sticking to the edges, where the anchors couldn't get to it.
The cows are from a locally owned farm in Duval, WA which is about an hour outside of the City. These cows are fed green grass all day until it is milking time. The bell rings and the cows know it is time to feed on sweet grains from the barn & line up. They love the sweet grain and associate it with being milked. A diet of sweet grain and fresh green grass keep the milk sweet.
The 10,000 gallons of liquid soon solidifies into a mere 1,000 of gel curds. It was then transferred to a second steal tub where it was drained of any excess liquid (a sweet milk substance) and cut into blocks, then folded onto each other.
These blocks are stored in compressing containers and kept for a year in temperature controlled vaults before it becomes cheese. It is then ready to take out of its containers, wrapped and sold to the public.
Martha Stewart was just at the Breecher's flagship store making cheese this past month and will air a show on the 26th of Jan. If you happen to see it, you will see how they make cheese step by step like we did this past Friday!
Check out this site for more information! www.beechershandmadecheese.com
It was so incredible! We arrived at the flagship store at 6:45am to watch the milk truck hook up to the hose outside the store. It was then pumped into a 10,000 steal tub and over the next 2 hours or hard stirring, brought to a 102 degree temperature & curdled.
As you can see in the pictures, we all took turns raking the bottom on the tub to avoid the curdles sticking to the edges, where the anchors couldn't get to it.
The cows are from a locally owned farm in Duval, WA which is about an hour outside of the City. These cows are fed green grass all day until it is milking time. The bell rings and the cows know it is time to feed on sweet grains from the barn & line up. They love the sweet grain and associate it with being milked. A diet of sweet grain and fresh green grass keep the milk sweet.
The 10,000 gallons of liquid soon solidifies into a mere 1,000 of gel curds. It was then transferred to a second steal tub where it was drained of any excess liquid (a sweet milk substance) and cut into blocks, then folded onto each other.
These blocks are stored in compressing containers and kept for a year in temperature controlled vaults before it becomes cheese. It is then ready to take out of its containers, wrapped and sold to the public.
Martha Stewart was just at the Breecher's flagship store making cheese this past month and will air a show on the 26th of Jan. If you happen to see it, you will see how they make cheese step by step like we did this past Friday!
Check out this site for more information! www.beechershandmadecheese.com
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