Is go pizza cheese good for health?
one of the things that make her is so impressive is that there are so many different types better the milk to better the cheese everybody believes that you want cows that are happy it’s a very labor-intensive physical job that part of the fun I’m always amazed when I just see hundreds and blocks that jeans just sitting there anytime.
I tell anyone that I work in sheis almost everyone’s immediate reaction is I love cheese tired process takes around 5 hours so we pasteurize our milk fill our that add culture after that would be rennet addition which will coagulate the milk you let it sit undisturbed so it sets and makes similar to like a pudding nonliquid form and at that point we cut and have to curd someway it’s great it feels good it’s fun to make something since the day I started here it’s always been a really cool experience obviously the fact that I love cheese enjoy eating she has made it really easy to get more in-depth about this I love being able to eat cheese every day but I guess
I could do that nomatter what job I have it’s veryfast-paced and enjoyable to keep herdsand white moving keep them from settlingsticking back to each other they want tostick together naturally it is a lot ofcheese for a couple armit’s a very labor-intensive physical jobas part of the fun of it it’s notsitting behind the desk you know butit’s a tangible activity it’s we’reworking with our hands I think itcontinues to be interesting and I lovechess absolutely love itand from there we are doing what’scalled shattering and that’s just aprocess of stacking and flipping theloaves of cheese to form proteins andlet the cheese acidified that’s the bigstep that’s really what adds a lot ofthe traits of our flagship they’refairly heavy but you know it’s likeanything else you build the muscles withrepetition and that’s a good workoutthere’s always more to learn I work withan incredible staff so it really ispossible there is currently some juiceat my desk it’s all round all the time.
iit’s in my refrigerator at home at leastfour different types of futures cheesemy sister sometimes gets overwhelmedwith how much cheese is in my friendit’s a great situation I guess a fun wayto live it’s a whole world I meanthere’s science there is certainly alearning curve because in the beginningpeople are like wow these things arereally heavy and then a couple monthsinto working here you’re just movingstuff around nine[Music]the flagship cheese is a deliciouscheese and that is because of a lot ofdifferent things it’s because of thepassionate involve people we have makingit by hand every day it’s because of therecipe that we’ve developed over thethe details of our recipe of an effecton what we’re looking for what we’retrying to mefinal step is hooping put it into thehoop it gets pressed into large ones theaging process is an integral part of ourcheese making process here that agingprocess Tex texture moisture and flavorprofile always have a piece of flagshipin my fridge at home super creamy meltsreally well it has enough flavor thanyou know you’re eating and cheese alwaysloved a grilled cheese sandwich so itseemed like a natural fit to come andwork at Beecher’s probably one thingsthat makes cheese so impressive is thatthere’s so many different types dependsso much on the person the situationeverything one of the reasons I chose tobuy a farm is I’ve always loved theoutdoors so I wanted a place where Icould make cheese but I would want torelax outside that’s how it all beganthe better the milk the better thecheese everybody believes that you wantcows that are happy we use raw milk forour cheese for for many reasons when youeat a raw milk cheese you do pick upmore of the flavors what the cows wereeating especially if they’re allowed toeat outside what makes it uniquecompared to other cheeses is the colorit has natural and Netto which is anatural coloring that gives it thatbright color makes it look in a wayalmost like something from outer spacelike the moon the more
I got into cheesemaking and visiting firms more I fell inlove with it now one of the things Italk about is the art of possibilitythat almost anything is possible justabout every cheese made follows thebasic steps so how can this just be sodifferent from another cheese I thinkwhat humans can bring to a canned cheeseis that sense of the moment we do followa strict formula but your eyes and yourhands and your senses will tell you thatdespite you know what you’re supposed todo maybe stir it for an extra coupleminutes because of the way it feels youwant the right texture there arewonderful things that can be done withgrowboxbut there’s certain human emotions theycan affect food or anything else you doandpositive way so if you really love whatyou’re doing you can’t really program arobot to have that same kind of love andpassion for it it’ll do what you programit to do but it’ll end there once youmake the cheese there’s a long waitingperiod during the aging process agedcheese’s you go into it knowing that youmay not see the fruits of your labor forsix months to a year up so you have tohave a lot of patience with is cheeseone of the things
I really enjoy is Ihave an excuse to build this belowground cave[Music]when the cheeses are in the cave they’restill alive and the cultures are stillreacting the cheeses can just sit andthey developed this rind based on thedifferent strains of bacteria in the airwe do our best to give it the rightenvironment to thrive you have to tryand keep the air clean what it picks upto create the molds adds another levelto the flavor and also the texturebecause it’s a high humidity environmentthat’s basically a drying process thattakes a long time staying there in ayear let’s it developed its true itspotential[Music]when I’m in the cave I’m always amazedwhen I just see hundreds of wheels andwants that cheese just sitting there I’msure there’s several hundred thousanddollars worth of cheese down there to methey seem happy when you complete abatch of cheese whether it works out ornot you feel good because you’ve createdand done it it’s a wonderful feeling thewhole circle value of doing everythingfrom start to finishis my attempt at what one might callartistry[Music]you know when I taste cheese there is abit of magic I’m just blown away by itthat feeling doesn’t change that’s why Itake so much pleasure in improving itmaybe it’s harder but that’s so whatwe’re trying to do[Music]my hopes and dreams for the future areto enjoy life the best way I canworking on the farm there long hoursthere’s no doubt about itbut I wake up and I’m healthy and Icould make cheese gives me reason fordoing what I’m doing the more I got intocheese making more I fell in love withit the fact that I love she’s an enjoyeating she has made it really easy yougo into it knowing that you may not seethe fruits of your labor for a year upbut it’s fun to make something it’sgreat it feels good when I taste cheesethere is a bit of magic I’m just blownaway by it super creamy melts reallywell it really is awesome the reason Ido this because almost anything ispossible I first see continuing to make