On Saturday, Stephen and I headed out to Orwell, Ohio for a cheese making class at Mayfield Road Creamery.   This is one of the farms that our Fresh Fork CSA buys from.  All of the class was made up of Fresh Fork customers.  When we arrived, we left our dirty shoes outside and put on “clean shoes” for the creamery.  Susan was by the 180 gallon tank talking about the first cheese making steps. We spent the day making Havarti cheese.

IMG_0182IMG_0091

Here, she’s checking the Ph level.  In the next photo, she’s testing for coagulation.

IMG_0092IMG_0093

The covered tank needs to rest before the curd is ready to be cut.  I really liked the cheese cold room.

IMG_0094IMG_0096

Soon, it was time for lunch.  We enjoyed sampling all of the cheeses that the creamery offers.  I was surprised that I liked the chipotle.  It wasn’t as spicy as I suspected.  I think my favorite was the blue cheese (although it’s being discontinued).  I also really like the Havarti cheese.  I was glad we got it in our Fresh Fork CSA bag last week.  Kevin is checking the cheese to see if it’s ready to be cut.

IMG_0098IMG_0104

It was really fun to watch both Susan and Kevin work together.  The Morris Family farm was established in 1860 and is alive and well with a small number of cows (about 40), due to the creamery business.

IMG_0117IMG_0118

Draining and washing whey.

IMG_0120IMG_0125

Once the cheese curd was ready, we dug in and filled molds.

IMG_0133IMG_0140

Then we moved them to the pressing table.  After 15 minutes, it was time to flip.

IMG_0143IMG_0153

It’s harder than it looks, but we didn’t drop any.  The cheese gets flipped a few times before going to the final steps.  Our class ended with the cheese in the pressing stage.

IMG_0157IMG_0158

After the formal class ended, we were given a tub of ricotta cheese and had the opportunity to buy some cheese.  I had came with a cooler and knew I wanted to go home with cheese.

Before we left, Kevin showed us around the dairy farm.  We met a few cows, checked out the milking barn and milk room.  About 60% of their milk goes into cheese.  The rest is sold to Dairymens.

IMG_0176

It was really fun to see the cheese making process and participate in the class.  I have a much better appreciation for the skill and art involved in cheese making.

We made farmer’s cheese with the kids last summer.  I think we’ll try a few more this year just for fun.  I’ll leave the larger scale cheese making to Susan.

  One Response to “Mayfield Road Creamery Cheese Class”

  1. So glad you got to go to the class! I wanted to go but was sick. Looks so much fun. Sad to hear the blue cheese is being discontinued.

Leave a Reply to Crystal @EatDrinkCleveland Cancel reply

(required)

(required, but will not appear on post)

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>