Crafted using centuries old techniques

The cheeses we have selected for you are hand-made by skilled cheesemakers according to century old traditions often using copper vats and open wood fires. The unpasteurised milk is from cows who graze upon meadows of alpine flowers, herbs and grasses. A typical meadow contains over 100 different species, compared to an average of 10 varieties on the lowlands. The distance between the milk shed and the cheese dairy is only a few metres. Once produced, the cheeses are then matured from six months up to three years, during this time they are constantly being cared for and are individually washed and regularly turned in order to obtain an exceptional produce.

Farmer Smith Franklin

phone

(608) 325-4017

LOCATION

W7256 Franklin Rd;
Monroe, Wisconsin 53566

WORKING HOURS

Mon – Fri: 9:00 am – 5:00 pm
Sat: 10:00 am – 3:00 pm
Sun: Closed

simplifying processes

Cheese Making Made Easy

Acidification

The fresh milk travels only a few meters from the milking parlour to the cheesemaker’s copper vat. A bacteria starter culture is added, as well as a dose of natural rennet. Then, the wooden fire begins to gently warm the milk. After the bacteria and rennet have activated the coagulation, cheese harps are set in place to straddle the vat – nowadays mostly mechanically, but still manually in some smaller chalets.

Curds & Whey

Once the harp has cut the granules to the required size – grains of rice – the cheesemaker swaps the harp for a paddle and stokes up the fire to a higher heat. At regular intervals, he measures the temperature – some still with their elbows – reaches in and scoops a handful of curds, squeezing the grains into a ball, then opening his fist to check for the right texture, consistency and grip.

Taste and Textures

He then leans on the curds to make sure they are well ensconced. The cheeses are pressed overnight to press out as much whey as possible, then put in a salt bath for 24 hours. For the first three weeks of their maturation, the wheels are brushed with salt solution and turned every single day to prepare them for the long time they will spend in the cellar to get their distinctive tastes.

Crafted using centuries old techniques

The cheeses we have selected for you are hand-made by skilled cheesemakers according to century old traditions often using copper vats and open wood fires. The unpasteurised milk is from cows who graze upon meadows of alpine flowers, herbs and grasses. A typical meadow contains over 100 different species, compared to an average of 10 varieties on the lowlands. The distance between the milk shed and the cheese dairy is only a few metres. Once produced, the cheeses are then matured from six months up to three years, during this time they are constantly being cared for and are individually washed and regularly turned in order to obtain an exceptional produce.

Farmer Smith Franklin

phone

(608) 325-4017

LOCATION

W7256 Franklin Rd;
Monroe, Wisconsin 53566

WORKING HOURS

Mon – Fri: 9:00 am – 5:00 pm
Sat: 10:00 am – 3:00 pm
Sun: Closed

simplifying processes

Cheese Making Made Easy

Acidification

The fresh milk travels only a few meters from the milking parlour to the cheesemaker’s copper vat. A bacteria starter culture is added, as well as a dose of natural rennet. Then, the wooden fire begins to gently warm the milk. After the bacteria and rennet have activated the coagulation, cheese harps are set in place to straddle the vat – nowadays mostly mechanically, but still manually in some smaller chalets.

Curds & Whey

Once the harp has cut the granules to the required size – grains of rice – the cheesemaker swaps the harp for a paddle and stokes up the fire to a higher heat. At regular intervals, he measures the temperature – some still with their elbows – reaches in and scoops a handful of curds, squeezing the grains into a ball, then opening his fist to check for the right texture, consistency and grip.

Taste and Textures

He then leans on the curds to make sure they are well ensconced. The cheeses are pressed overnight to press out as much whey as possible, then put in a salt bath for 24 hours. For the first three weeks of their maturation, the wheels are brushed with salt solution and turned every single day to prepare them for the long time they will spend in the cellar to get their distinctive tastes.

Crafted using centuries old techniques

The cheeses we have selected for you are hand-made by skilled cheesemakers according to century old traditions often using copper vats and open wood fires. The unpasteurised milk is from cows who graze upon meadows of alpine flowers, herbs and grasses. A typical meadow contains over 100 different species, compared to an average of 10 varieties on the lowlands. The distance between the milk shed and the cheese dairy is only a few metres. Once produced, the cheeses are then matured from six months up to three years, during this time they are constantly being cared for and are individually washed and regularly turned in order to obtain an exceptional produce.

Farmer Smith Franklin

phone

(608) 325-4017

LOCATION

W7256 Franklin Rd;
Monroe, Wisconsin 53566

WORKING HOURS

Mon – Fri: 9:00 am – 5:00 pm
Sat: 10:00 am – 3:00 pm
Sun: Closed

simplifying processes

Cheese Making Made Easy

Acidification

The fresh milk travels only a few meters from the milking parlour to the cheesemaker’s copper vat. A bacteria starter culture is added, as well as a dose of natural rennet. Then, the wooden fire begins to gently warm the milk. After the bacteria and rennet have activated the coagulation, cheese harps are set in place to straddle the vat – nowadays mostly mechanically, but still manually in some smaller chalets.

Curds & Whey

Once the harp has cut the granules to the required size – grains of rice – the cheesemaker swaps the harp for a paddle and stokes up the fire to a higher heat. At regular intervals, he measures the temperature – some still with their elbows – reaches in and scoops a handful of curds, squeezing the grains into a ball, then opening his fist to check for the right texture, consistency and grip.

Taste and Textures

He then leans on the curds to make sure they are well ensconced. The cheeses are pressed overnight to press out as much whey as possible, then put in a salt bath for 24 hours. For the first three weeks of their maturation, the wheels are brushed with salt solution and turned every single day to prepare them for the long time they will spend in the cellar to get their distinctive tastes.

FAVORITE CHEESE