This
antique butter cutter is still used on occasion and symbolizes the Rogue's use
of traditional methods.
Cheese
made in small batches by hand tastes better!
Cheese
Stewards Kristian, Gary and Michael were honored
to witness and even participate in the making of a fresh batch of Crater Lake Blue.
to witness and even participate in the making of a fresh batch of Crater Lake Blue.
After
enzymes and cultures have been added to fresh raw milk, it is gently heated and
then checked for consistency as the curds begin to form. A cheese maker must wait
for just the right moment.
The
curds are cut in both directions.
Then, quickly, before they settle, the excess whey is drained off.
Then, quickly, before they settle, the excess whey is drained off.
Next
the curds are salted...
...then
stirred.
Hoops
will be filled with the fresh curds
and more whey allowed to drain off.
and more whey allowed to drain off.
After
about 20 minutes the wheels are flipped.
Flipping
will continue every few hours until the next day when the wheels
are turned out of the hoops, hand salted and stored in special buildings or "caves".
are turned out of the hoops, hand salted and stored in special buildings or "caves".
The wheels are rotated 1/4 turn every day for several months.
Some people get very excited about all this...
The finished product is carefully wrapped and shipped.
