First Batch of Cheese Complete at Gunn’s Hill Artisan Cheese!
On Tuesday August 8, 2011 the first tank of milk was delivered from Friesvale Farms to Gunn's Hill Artisan Cheese! Cheese maker Shep Ysselstein embraced with great enthusiasm the delivery of 1500 litres of Oxford County milk to craft his Swiss-quality cheeses. The milk went through a number of processes to become delicious artisan cheese; from pasteurization, to curdling, to fitting the curds in their molds and then off to the salt water tank before going into their aging room. At each step Shep carefully watched, making sure that everything was just right following the traditional style of cheese making that Shep learned in the Swiss Alps right here in Oxford County. Although the cheese is already looking great, it will take at least three months of aging before this cheese will be perfect! As you can see, the action has begun at Gunn's Hill Artisan Cheese, be sure to check back often for more updates!