Yum: Smith's Country Cheese

Today we also visited Smith's Country Cheese in Winchendon, MA. They're a local cheesery that makes their own cheese right on site. They use about 12,000 pounds of milk in a week, and for every 1,000 pounds of milk it gives off about 100 pounds of cheese. Since they are FDA certified they have to age their cheese for about 60 days because they use raw milk. Smith's Country Cheese saying is "If you can't pronounce it, we don't use it." So they don't add any chemicals or substances to make their cheese "better". Just using the ingredients they use, their cheese has won many titles.

Ok, I bet you're wondering how they make their cheese. Well first they obviously have to milk the cows to get their milk. All the cows they use are on site and they will not use milk that is more than 8 days old. After they have their milk they heat it to about 75 degrees farenheit. When the milk is at 75 degrees they add enzymes. Then the milk sets to a yogurt like texture. When it gets to this yogurt like texture, they move it all to one side of the tub machine and drain all the extra stuff out. After it is all drained they cut the cheese and put it in a freezer like room to age. When the cheese has aged, which can take months, and even years, you have Smith's delicious Country Cheese! So if you're ever in Winchendon, and you love cheese, stop by Smith's Country Cheese!