2653 Q Road
Brainard, NE 68626
American Cheese Society 3rd place Winner
New York Cheddar Curds
The cows eat feed that is grown right on the farm.
The cows are milked, and the milk is hauled one mile to the cheese plant.
The heated milk is cooled through a series of pipes and sent to one of the large 10,000 or 20,000 pound cheese vats, where culture and enzymes are added.
After thickening, the whey is drained and separated from the curd, and seasonings are added.
The curd is placed in hoops
and pressed to squeeze out
The cheese is then cut and
ready for packaging.
After all is finished, the curd
is vacuum packed and cooled
to 36 degrees for storage
The extracted whey from the
cheese-making process is
bottle fed to our next
generation of dairy cows
for extra nutrition.
Roll over images to learn more about our Farmstead cheese-making process.
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