Handcrafted in our
Montzarella Montana Mozzarella
Montana Jack with Roasted Garlic
Montana Jack with Hot Pepper
Aged 60 Days
Brie de Bitterroot
First the milk is pasteurized and transferred into the cheese vat. After the rennet is added it goes through the setting process. It is held at a constant 90°F for half an hour.
The curd is checked for firmness. When it is at the desired firmness it is cut with a cheese harp horizontally and then vertically.
The whey is checked for activity by using an acid test. The curds are stirred for 30 minutes as the begin to separate from the whey.
The cheese boxes are dressed with cheese cloth and the vat is watched carefully so the temperature is kept at a steady 100°F
The whey is drained from the curds, pumped into the trailer and taken to the farm for the pigs to enjoy! After that the real difference between Montana Jack & Cheddar begins.
For cheddar: the curds are separated into slabs under the whey. After the whey is drained off, the slabs are cut into blocks & stacked for 1 hour. They are flipped and restacked multiple times during the 1 hour period. To make Jack water is added as the whey is drained out of the vat to lower the temperature. Then the curds are drained, stirred & salted.
To make Jack water is added as the whey is drained out of the vat to lower the temperature. Then the curds are drained, stirred & salted.