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White Cheddar (Spring Hill)

Producer
Petaluma Creamery
Country
United States
Region
California
Weight
40 lbs
Website
www.springhillcheese.com
Milk
Cow
Treatment
Pasteurised
Classification
Firm
Rennet
Vegetable
Rind
None
Style
Cheddar-like

Located just west of Petaluma in Sonoma County, California, Spring Hill Jersey Cheese is a certified organic farmstead dairy. Cheese is produced by owner Larry Peter, whose herd of pasture-grazed Jersey cows provide the high-butterfat milk. The Petaluma Creamery, which was founded in 1913 and purchased by Peter in 1987, produces a range of products including quark, butter, and several cheddar and jack cheeses. The creamery also provides a place for neighboring farmers to process their milk into value-added products.

Cows are milked twice daily, and milk is delivered directly to Petaluma Creamery, where it is pasteurized. Starter cultures are added as well as vegetarian rennet, and the curd is cut. The whey is removed and sent to the dairy for the cows to drink, or is made into other by-products. The curd then forms a mass, which is placed in a trough, eventually cut into blocks with a knife and turned as they continue to drain. After draining the cheese is put through a curd mill, which cuts the cheese into small pieces, allowing cheesemakers to then incorporate salt, herbs and seasonings. Mixtures are tied in cheesecloth and formed into 40-pound blocks. After 12 hours of pressing the wheels are vacuum-sealed and refrigerated. White Cheddar is aged for 2-3 years. 

Tasting Notes

Fudgy and soft, with a creamy mouthfeel, this organic White Cheddar has a slight tang and a sharp finish. It makes for an excellent burger cheese. 

Pairings

Pair it with a pinot grigio or with a wheat beer.  

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