Photos for Uplands Cheese, Cheesemaking Process

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We only make Pleasant Ridge Reserve in the summer months, while our cows graze fresh pasture
We only make Pleasant Ridge Reserve in the summer months, while our cows graze fresh pasture 10.9 m .jpg
While the pasture is plentiful, we make cheese seven days a week with fresh milk
While the pasture is plentiful, we make cheese seven days a week with fresh milk 3.66 m .jpg
After adding traditional rennet, we use wire harps to cut the vat into small curds
After adding traditional rennet, we use wire harps to cut the vat into small curds 6.58 m .tif
The curds, floating in whey, are stirred and cooked for over an hour
The curds, floating in whey, are stirred and cooked for over an hour 8.59 m .tif
We use a traditional, open vat, which allows us to feel the curd and make adjustments throughout the process
We use a traditional, open vat, which allows us to feel the curd and make adjustments throughout the process 4 m .jpg
After cooking the curd, we press it all together under a large plate, squeezing out any remaining whey
After cooking the curd, we press it all together under a large plate, squeezing out any remaining whey 4.78 m .jpg
The resulting curd block is cut into cubes sized for our hoops
The resulting curd block is cut into cubes sized for our hoops 4.28 m .jpg
Each day gives us about 70 wheels, which are pressed in their hoops overnight
Each day gives us about 70 wheels, which are pressed in their hoops overnight 3.91 m .jpg
The next morning, the fresh wheels are rubbed in dry salt
The next morning, the fresh wheels are rubbed in dry salt 12.9 m .jpg
The salt penetrates the wheels, where it will play its part as a preservative and flavoring
The salt penetrates the wheels, where it will play its part as a preservative and flavoring 4.98 m .jpg
After dry salting, we begin washing each wheel, daily, in a brine solution inoculated with our house curing cultures
After dry salting, we begin washing each wheel, daily, in a brine solution inoculated with our house curing cultures 4.87 m .jpg
The wheels, pale ivory at first, take on a golden shine as the rind cultures develop
The wheels, pale ivory at first, take on a golden shine as the rind cultures develop 16.2 m .jpg
Each wheel is washed by hand at least once a week for the year or more that it's aged, turning the rinds a rich, speckled brown
Each wheel is washed by hand at least once a week for the year or more that it's aged, turning the rinds a rich, speckled brown 4.98 m .jpg
We release different batches at different ages, depending on how the flavors develop
We release different batches at different ages, depending on how the flavors develop 1.98 m .jpg
Once a batch has reached its peak, we wrap its 70 wheels and send them out to shops and restaurants across the country
Once a batch has reached its peak, we wrap its 70 wheels and send them out to shops and restaurants across the country 4 m .jpg
We also ship cuts of Pleasant Ridge direct to homes across the lower forty-eight
We also ship cuts of Pleasant Ridge direct to homes across the lower forty-eight 6.25 m .jpg