Through the Make-A-Wish foundation Jonathan and I bid on and won an apprenticeship at Beecher's Cheese We got to NYC early on a Saturday morning - Look how empty those streets are!
Here I am suited up. The milk has been pasturized and loaded in the container. Bacteria and renin have been added.
Then turned and stacked again. It's back breaking work and Matt and Kevin who worked with us are in great shape! No gym memberships needed for cheesemakers!
Jonathan's stack is on the left, the professional stack is to the right. Can you see any difference?
The bins are compressed to extract more of the whey, but some of the curds are sold at this point. They are pretty tasty!
After compression, the cheese is taken out of the bins and wrapped and sealed for the aging process.
Some of the cheese is aged for 18 months, some for 4 years. And here is what our cheese will be when it grows up! Cheddar!
If you are ever on 20th and Broadway, stop by! You can have lunch there and watch the cheesemakers or go into the cellar at night for dinner!