Come try all three of our different cheeses
Ely Artisanal Cheeses are handcrafted and aged to perfection.
Smooth, creamy, hickory smoked
Sweet, creamy, full, hinting at Parmigiano.
NATIONAL AWARD‐WINNER! American Cheese Society
ELY FARM CHEESE:
Mild, smooth, Colby‐style
Our Cheese‐making Process
We start with pure raw Jersey cow’s milk, which creates a rich tasting cheese.
The milk is emptied into our stainless steel cheese vat.
After following precise time & temperature guidelines, cultureand rennet are added to the milk.
culture and rennet being added to the milk.
At just the right moment we
cut the curds with a special comb.
The curds and whey are stirred again, then the whey (leftover milk) is drained from the curds. Then the curds are placed into cheese forms.
putting together cheese forms
The wheels are pressed overnight and the forms are then removed.
Finally, the cheeses are bathed in a salt brine, then placed into the cheese aging room where the special cultures begin their work. All our cheeses are aged over 60 days before being sold in our store.