Farmstead cheese making is a delicate and sometimes challenging balance of science and art. Having a passion and love for what you do, will definitely be reflected in the end product.You first must begin with the highest quality milk, which we are definitely very proud of at Nicolau Farms. Our milk is never altered or standardized, but vat pasteurized in small 50 gallon batches only being mildly heated to a 145°F.
This older method of pasteurization suffices the legality of the process, yet does not impart a cooked flavor on the milk, and more importantly does not destroy the beneficial components for cheese making.
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