All cheese is made from milk, whether from a cow, goat or sheep. Approximately ten pounds of milk, or a gallon and a quarter, produces one pound of cheese. New England farmers who supply milk to local companies know that the quality of milk affects the quality of cheese, which is why they work closely with the cheesemakers and care for their herds so painstakingly.
Although the cheesemaking process differs for each type of cheese, a simple explanation of cheesemaking is that milk is first turned into curds, then the curds are concentrated and molded, and then the cheese is ripened. The ripening period is when most of the different flavors and characteristics are developed.
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