Cheesemaking Part II
With Cheese Days Ambassador Jana Crandall’s Uncle, Silvan Blum
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Hello Cheese Fans! This month’s article is part two from a discussion with my cheesemaker uncle Silvan Blum, of Chalet’s Deppeler Cheese Plant giving me the inside scoop on the process of making cheese.
At the Deppeler Plant, where cheese is produced five days a week, cheesemakers start with 25,000 pounds of milk for a yield of about 2,300 pounds of cheese on each of those days. But Silvan notes that a high moisture cheese uses less milk, whereas a low moisture cheese uses a substantial amount of milk. When making Baby Swiss, a typical yield on 100 pounds of milk would be nine pound...
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