Each day several Cedar Grove tank trucks pick up milk from 30 nearby farms. They bring in an average of 130,000 pounds of milk each day, which by the next morning will have been converted to about 13,000 pounds of cheese.Use our Plain trip tool to add Cedar Grove Cheese and other attractions to your Plain vacation plans.
To make cheese, we start with milk, than add non-animal rennet. These microbial enzymes make the milk proteins gel. This step creates solids (curds) and a watery by-product (whey). Cow milk produces about one pound of cheese for 10 pounds - a bit over a gallon- of milk.
The curds are cut and pressed into blocks, removing more moisture. Finally, there is a bacteriological process known as "ripening"or "aging" at a particular temperature and humidity. After a closely monitored maturation period the cheese is ready for sale.
What happens to the watery by-product? Here at Cedar Grove Cheese Inc. the whey is collected and stripped of residual milk-fat, to be turned into butter. Then the remaining whey is dried to make Cedar Grove Cheese Sweet Whey Powder or Tara's Whey, whey protein concentrate.
Cedar Grove Cheese reviews
Staying in Spring Green, we had Cedar Grove Cheese recommended to us as an award-winning factory. They had an amazing selection! Visiting during a time of COVID, there were no samples, so we were.... more »
Came on a Friday morning and that one of the day's the cheese curds are fresh. Squeaky! You know this place is good since they sell these curds at the airport and a bunch of businesses in the... more »
Not greeted or even looked at when we entered the store. There was one cheese sample out, which was good.
Nice shop for a factory, but no fresh curds (because it was Wednesday). Surly cashier was out of sight for most of our visit, but did show up to stock the fridge with soda as we were perusing cheese and sausage in the same fridge, barring our access to the fridge. Did I mention we were the only customers?
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