195 Isaac Frye Hwy. Wilton, NH 03086 Google Map 603-654-6082/ 603-721-6426
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Cutting the curd

The outer knife works the perimeter of the tank, while the inner knife dashes across the middle in precise sweeps.
Cutting the curd

Flocculation (coagulation) of the solids in milk is the first step in the cheesemaking process.   When the solids in milk flocculate it happens as if by a magician's hand passing in front of your eyes.  What was once a placid white pool of milk becomes a teeming stew of white, silky curds and pale yellow whey.

Photo(s) added: JacobOctober 23rd, 2016

New photo added:

New aerial photo of TWCF farmlands available for viewingMarch 9th, 2016

Now you can see the breadth of our various farmlands up here on Abbot Hill.  From Gage Field to Randi's Field, from the top of Frye Field down to the Hidden Meadow that once was a peach orchard a

New Showcase: Cheesemaking at Abbot Hill CreameryMarch 2nd, 2016

Click here to view the showcase.

 

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