Presents: 'The Cheesemakers'

This young Vermont couple, after developing their jersey herd, went in search of the perfect cheese ... one which would reflect their taste, the organic milk of their herd, and one which would show the quality of their work

In the Savoie region of the French Alps they found a style of cheese that seemed to most suit them and are currently making this mountain style 'Gruyere' in Vermont using traditional cultures and a new custom built copper vat

We see here the newly constructed dairy ready to receive the wealth of the surrounding pastures

The efforts of their dream are shown here in the simplicity of this copper vat and stirrer

Janine has finished milking and the vat is filling for the days work...

...while John is beginning preparation
of his traditional starter culture

The culture has been added
to the milk and ripened...

followed by the rennet ... we see here a simple test for signs of the first set

Once set ... John will use the traditional harp to cut with

As the proper curd set is established,
the cutting begins..

first a rough cut
followed by the final cutting...

which will reduce the curd
to wheat grain size pieces

Now the curd must be stirred
for a good while before
the scald (cooking) begins

The scald will essentially dry the curd out. John is doing a simple texture test to determine the curd's condition

By now , with all of the heating and scalding, the room becomes very warm and humid as indicated here

As the curd approaches readiness, John prepares the cloth and metal strip to retrieve it

with 2 corners in his teeth
and the other side supported by the metal strip...

... John dives for the mass of curd ...
guiding the cloth along the bottom
of the vat and pulling it forward
he finds himself...

...in a precarious balance, but quickly finds the wall for support

He has suceeded in capturing the curd, and now readies the cloth...

...but seeks a bit of help
to remove the curd

Finally the curd is
hoisted and trolleyed ...

...to the readied forms
for pre pressing

Here the tight texture of the cheese will be established

In a short while the
forms are removed...

The cheese is quartered
(Note the close texture at this point)

These quarters are then placed into smaller molds and readied for repress

Hydraulic pressure is now applied and in a short while...

...the basic shape of the cheese is established

The third and final phase now involves the traditional molds as used in France

The curd is again wrapped in cloth and this loop tightened
for final shape

Now the days work will be held
to retain heat and allow
the final acid to be reached
during the next several hours

The cheese will then be readied for salting and a long rest in the cave

Presents: 'The Cheesemakers'
	John & Janine Putnam Thistle Hill Farm North Pomfret VT producing 'Tarentaise' Vermont Alpine Cheese an aged alpine raw milk cheese handmade on the Putnam family farm. The cheese is made in the tradition of the Savoie region of the French Alps www.thistlehillfarm.com		Made from the certified organic milk of their grass-fed Jersey cows
This young Vermont couple, after developing their jersey herd, went in search of the perfect cheese ... one which would reflect their taste, the organic milk of their herd, and one which would show the quality of their work		In the Savoie region of the French Alps they found a style of cheese that seemed to most suit them and are currently making this mountain style 'Gruyere' in Vermont using traditional cultures and a new custom built copper vat


We see here the newly constructed dairy ready to receive the wealth of the surrounding pastures	The efforts of their dream are shown here in the simplicity of this copper vat and stirrer	Janine has finished milking and the vat is filling for the days work...	...while John is beginning preparation of his traditional starter culture

The culture has been added to the milk and ripened...	followed by the rennet ... we see here a simple test for signs of the first set	Once set ... John will use the traditional harp to cut with	As the proper curd set is established, the cutting begins..

first a rough cut followed by the final cutting...	which will reduce the curd to wheat grain size pieces	Now the curd must be stirred for a good while before the scald (cooking) begins	The scald will essentially dry the curd out. John is doing a simple texture test to determine the curd's condition

By now , with all of the heating and scalding, the room becomes very warm and humid as indicated here	As the curd approaches readiness, John prepares the cloth and metal strip to retrieve it	with 2 corners in his teeth and the other side supported by the metal strip...	... John dives for the mass of curd ... guiding the cloth along the bottom of the vat and pulling it forward he finds himself...

...in a precarious balance, but quickly finds the wall for support	He has suceeded in capturing the curd, and now readies the cloth...	...but seeks a bit of help to remove the curd	Finally the curd is hoisted and trolleyed ...

...to the readied forms for pre pressing	Here the tight texture of the cheese will be established	In a short while the forms are removed...	The cheese is quartered (Note the close texture at this point)

These quarters are then placed into smaller molds and readied for repress	Hydraulic pressure is now applied and in a short while...	...the basic shape of the cheese is established	The third and final phase now involves the traditional molds as used in France

The curd is again wrapped in cloth and this loop tightened for final shape	Now the days work will be held to retain heat and allow the final acid to be reached during the next several hours	The cheese will then be readied for salting and a long rest in the cave	Jim Wallace 11/04