Our fresh Mozzarella and Ricotta are not what many people are used to tasting! We are making it the old fashioned artisan way the same as they do in Southern Italy. Jersey cows are known for their exceptionally rich milk which produces the most delicious cheese. Steps away from the milking barn is our cheese room where we pasteurize the milk from our herd of Jersey cows and make all kinds of fresh and aged Italian style cheeses.
We add rennet to our pasteurized milk which help coagulate and develop curd.
The whey is separated and then re-heated to make our Fresh Ricotta. Once at correct temperature, the ricotta curds are ladled into baskets to drain.
The curd is chopped and cooked with hot water. This allows the curd to form one shiny, stretchy mass. We then work it into shapes for Mozzarella or Scamorza by hand.
Our cheese that needs time to develop their flavors get set a aside in our aging room. It is temperature and humidity controlled so that the cheese can dry and harder at the right time.
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