When I was in Vermont, at the Cheese Maker's class, I met a person who works at a nearby College where they have a small-scale industrial, creamery. The College has a long history of agriculture curricula and the creamery was once attached to a large tie-stall barn. I was invited to visit and be a helper, so I jumped at that!
The room has several bulk-tanks for milk storage, a pasteurizing tank, several cheese vats, a press, and much more. It was a real eye-opener for me to get my hands wet and see small-scale cheese making equipment. The creamery makes fresh-cheeses and ice cream that is used in the College dining halls and also sold retail through a restaurant/store owned in part by the College. The pasteurizer is inspected and licensed so that any of the products (except fluid milk) can be sold to the public. The biggest limitation on its potential as a cheese making plant is the lack of sufficient aging facilities. Right now, the walk-in cooler where the hard cheese can be stored is also where cases of beverages and other 'stuff' are stored, so it is not a controlled climate at all.
Although we still have not made a batch of cheese where temperature was set, culture was added, rennet added, curds cut, etc. etc.; we did make a couple small batches of fresh cheese and ricotta. I did get to help pasteurize a batch of milk and learn how many things work around there. I hope to stay involved there through the summer, at least.
In my own cheese cellar, I had some discouraging news as I cut into a few of the cheeses I have been aging, only to see the results of over-use of both cultures and rennet! Pretty much terrible cheese. But, I'm learning slowly how various parts of the puzzle fit together as I strive to make artisan cheese. My Brick Cheese (like a Limburger - but milder) showed the best results, but other cheeses were very acidic and nasty. I won't give up.
peace,
Cheesey-boy
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