The Art of Cheese Making
We only use pasture-fed Jersey cow’s milk that is pasteurized according to legislation. The milk is sourced from 3 farms within 20 km of the Farmstead and is free from hormones and antibiotics.
It is the Stanford grass that they cows eat which gives our cheese it’s delicious taste and it’s sense of place. Jersey cows have a naturally high fat content, and this contributes to the flavour, texture and sense of place.
For every 10 litres of milk, 1 kilogram of cheese is produced. At Klein River Cheese, we process about 3 000 litres of milk every day – making about 300 kilograms of cheese on a daily basis!
Pasteurisation is a process where we heat the milk to reduce the number of microbes the milk, to an acceptable level. There are good microbes and bad microbes, which can be incredibly harmful, naturally present in milk. We ensure that the good microbes are reinoculated into the milk later on!
Our milk is heated to 75 degrees Celcius for 15 seconds. We know that the process works by sending pasteurised milk to get tested and the results are always squeaky clean.
We pasteurise our milk not only because it is the law but because we want to ensure that you are both happy and safe while eating our delicious cheese.
The magic fermentation process begins by adding starter cultures that change lactose, the sugars naturally found in milk, into lactic acid. This process changes the acidity level of the milk ever so slightly.
Next, rennet is added to form a coagulum, essentially the milk turns into a jelly like consistency. Once the cheese maker is happy, the coagulum is cut helping to separate the curds from the whey, the liquid by-product of cheesemaking.
Here at Klein River Cheese we only use non-animal microbial rennet and no colourants are added to our cheeses. You may notice differences in colour as the seasons change! Our cheese is therefore 100% happy and vegetarian friendly.
After pressing the cheese curds overnight in moulds, the heads of cheese are then placed in a brine bath for up to 48 hours.
This helps slow down acid development and encourages a rind to form on the cheese. The brine bath also draws out excess moisture from the cheese.
Brining adds a fuller, salty flavour and discourages bad bacterial growth on the surface of the cheese.
Affinage, or maturing, is where the cheese really starts to develop it’s true flavor and is an art in itself. Affinage is a French word that comes from the Latin “ad finis”, meaning “towards the limit”. In cheese terms, it describes the science and art of cheese maturation.
Once made, the heads of cheese are kept in one of the 10 maturation rooms. The temperature, lighting, humidity and air flow are monitored under very strict conditions while each type has their own very specific needs.
Depending on the type, Affinage may vary from one month to one year.
All our heads of cheese are lovingly turned and washed on a weekly basis. The cheese is washed with a brine solution as the salt in the brine inhibits and kills encourages mould and yeast growth, while establishing a good rind and enhancing flavour by breaking down the fats and protein in the cheese.
Brushed Rind Cheese rely on cultures on the exterior to galvanize ripening. The magic bacteria is B. linens, which is red in colour thus resulting in a red cheese. It also provides the farmyard notes, earthy flavour and nutty notes which are savoured by many!
As part of our age-old artisanal methods, each cheese is cut by hand by our dedicated cheese cutter using a sharp 1 meter cheese knife.
Thereafter, it is packaged in cheese maturation bags to ensure the cheese is as fresh if it has just been plucked from our cheese factory.