Cheese Making

Here at Mackenzie Creamery, we take pride in using the traditional methods of cheese making to create the freshest and smoothest goat cheese possible.

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We purchase our milk from local goat dairies. Our dairy’s herds consist of la mancha, nubian, saanen and a few alpine goats, giving us a wonderful blend of flavorful, protein-rich milk…

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…and gently transport the milk in our 300-gallon stainless steel tank…

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…driving very slowly so as not to churn or shake the milk.

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We pasteurize our fresh goat milk in the afternoon…

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…and add culture and rennet at just the right temperature.

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Then the magic starts and the cheese curd begins to form! The pasteurizer is “put to bed” with the curds forming in a state of quiescence through the night.

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The next morning the curds are gently poured into pans and allowed to drain overnight until they reach the perfect balance in texture and taste.

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We capture the whey in a 300-gallon tank and give it to a local farmer who raises free-range hogs and chickens.

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Our chickens are lucky enough to get some of the fresh whey, too!

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The next day we lightly salt the curds. The cheese is then transformed into one of the several varieties that we make.

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By the end of the day, the cheese is vacuum sealed, labeled, boxed and put in the walk-in cooler for weekly deliveries to our local restaurants, retail stores and distributors.

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Then we hang up our white lab jackets and bandana “hats” and call it a day!