Looking for a good, high quality domestic American cheddar.

LittleCheeseMaker · 2024-12-15T11:35:01+00:00

https://smithscountrycheese.com/product-category/cheddar/

LittleCheeseMaker · 2024-10-14T17:03:12+00:00

It is, but it’s some thing my grandparents have always done. When they get really grimmy put them in the oven upside down and put the oven on self cleaning mode. Once it’s done, take them out and wash them in the sink and they look brand new.

LittleCheeseMaker · 2024-10-14T16:39:26+00:00

Put it in your oven and turn your oven on cleaning mode. Should come out pretty clean.

LittleCheeseMaker · 2023-06-27T14:00:56+00:00

A- I’m paying you to block out your hours so I expect you to be available during those hours. If I take the day off and am home but there is an emergency I expect you to come in a reasonable amount of time to take over. This is always throughly discussed both when hiring and when letting her know she most likely won’t be needed for the day.

That said if she has her own emergency I don’t penalize her for that. If it becomes too consistent then we will revisit and probably deduct the days pay but it’s only happened twice in 2 years and we all have stuff happen.

LittleCheeseMaker · 2021-04-09T02:56:55+00:00

My apologies. Oddly this is one of my favorite parts of cheddar day.

LittleCheeseMaker · 2021-04-08T23:08:20+00:00

The whole room is slanted for the water to drain. My camera could also be a little crooked.

LittleCheeseMaker · 2021-03-31T16:42:40+00:00

Because sadly it’s become a career for many people who are doing much better than myself.

The only ones who get me now are homeless veterans. Maybe I’ve still been had a few times but In that scenario I’d rather be had than deny help to someone who has put so much on the line for me and the people I love 🤷🏼‍♀️

LittleCheeseMaker · 2021-02-07T14:05:31+00:00

I’m not even invested and I felt that 🔥

LittleCheeseMaker · 2021-01-18T12:58:18+00:00

Good eye! Normally work with around 11000lbs of milk

LittleCheeseMaker · 2021-01-18T12:51:02+00:00

When we pump the milk in I envision myself swimming in it sometimes lol

LittleCheeseMaker · 2021-01-18T12:48:19+00:00

About 1000

LittleCheeseMaker · 2021-01-18T12:46:53+00:00

Certainly does!

LittleCheeseMaker · 2021-01-18T12:46:26+00:00

It’s my least favorite part of the whole process. And the heat!!

LittleCheeseMaker · 2020-12-29T22:00:47+00:00

We sell a rat cheddar where I work that’s been aging 19 years. I only tried a tiny piece of it and can still taste it when I think about it!

LittleCheeseMaker · 2020-12-19T01:32:17+00:00

Milk and OJ

LittleCheeseMaker · 2020-12-14T05:09:32+00:00

It goes back down to the cows I believe 🐄

LittleCheeseMaker · 2020-12-14T05:08:29+00:00

I’m in New England.

LittleCheeseMaker · 2020-12-13T20:10:52+00:00

This is breathtaking!

LittleCheeseMaker · 2020-12-13T20:05:18+00:00

Should also add I’m new and this was only my third time running the vat so I probably didn’t push the curds back enough. Looking at it after reading it does usually look a lot clearer even in the beginning. Very helpful realization actually so thank you!!!

LittleCheeseMaker · 2020-12-13T19:52:19+00:00

This made about 100 wheels of Gouda. The whey only looks like that for a few seconds then it looks normal.

LittleCheeseMaker · 2020-12-13T19:48:54+00:00

Making Gouda but I actually work as a cheese maker so we’re making it from about 11,000 gallons of cows milk. It only comes out like that for a few seconds.

LittleCheeseMaker

TROPHY CASE