We only make Pleasant Ridge Reserve in the summer months, while our cows graze fresh pasture Download Image 10.9 m .jpg
While the pasture is plentiful, we make cheese seven days a week with fresh milk Download Image 3.66 m .jpg
After adding traditional rennet, we use wire harps to cut the vat into small curds Download Image 6.58 m .tif
The curds, floating in whey, are stirred and cooked for over an hour Download Image 8.59 m .tif
We use a traditional, open vat, which allows us to feel the curd and make adjustments throughout the process Download Image 4 m .jpg
After cooking the curd, we press it all together under a large plate, squeezing out any remaining whey Download Image 4.78 m .jpg
The resulting curd block is cut into cubes sized for our hoops Download Image 4.28 m .jpg
Each day gives us about 70 wheels, which are pressed in their hoops overnight Download Image 3.91 m .jpg
The next morning, the fresh wheels are rubbed in dry salt Download Image 12.9 m .jpg
The salt penetrates the wheels, where it will play its part as a preservative and flavoring Download Image 4.98 m .jpg
After dry salting, we begin washing each wheel, daily, in a brine solution inoculated with our house curing cultures Download Image 4.87 m .jpg
The wheels, pale ivory at first, take on a golden shine as the rind cultures develop Download Image 16.2 m .jpg
Each wheel is washed by hand at least once a week for the year or more that it's aged, turning the rinds a rich, speckled brown Download Image 4.98 m .jpg
We release different batches at different ages, depending on how the flavors develop Download Image 1.98 m .jpg
Once a batch has reached its peak, we wrap its 70 wheels and send them out to shops and restaurants across the country Download Image 4 m .jpg
We also ship cuts of Pleasant Ridge direct to homes across the lower forty-eight Download Image 6.25 m .jpg
