Here at Mackenzie Creamery, we take pride in using the traditional methods of cheese making to create the freshest and smoothest goat cheese possible.
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…
…and gently transport the milk in our 300-gallon stainless steel tank…
…driving very slowly so as not to churn or shake the milk.
We pasteurize our fresh goat milk in the afternoon…
…and add culture and rennet at just the right temperature.
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.
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.
We capture the whey in a 300-gallon tank and give it to a local farmer who raises free-range hogs and chickens.
Our chickens are lucky enough to get some of the fresh whey, too!
The next day we lightly salt the curds. The cheese is then transformed into one of the several varieties that we make.
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.
Then we hang up our white lab jackets and bandana “hats” and call it a day!