All cheese are produced in micro-batches of approximately 180 lbs.  Finished wheels are aged in 2 ways:  wax or natural rinds.  Waxed cheeses are triple dipped in cream and colored cheese wax.  Mold-ripened cheeses are maintained weekly to remove all mold.

Calkins Creamery, constructed in 2006, was built by the Bryant Family on the family farm, with the hope of sustaining the farm across many more generations.  The creamery offers farmstead artisan cheeses in the styles of Gouda, St. Paulin, Tomme, Havarti, Caerphilly and Cheddar.  All cheeses are produced with only the freshest raw milk from our own herd of registered Holsteins and are aged for a minimum of 60 days right on site at the creamery.
   The Bryant Family manages a herd of 84 registered milking Holsteins.  Milk from the herd is transferred directly from the milking barn to the cheese vat via underground process piping.  This assures that only the freshest milk is used in the process.  With this unique setup, the milk can arrive in the cheese vat with minimal degradation.  Most folks don't realize that milk goes through multiple processing steps between cow and consumer, and we've eliminated those steps to deliver the highest quality milk possible.
   Once in the cheese vat, the milk is transformed into curds and whey using time, temperature, agitation, culture and rennet (vegetable-based).  Once the curds and whey separate, the whey is pumped into an outdoor holding tank and is eventually fed to our pigs.  The remaining curds are scooped into molds and are pressed for varying amounts of time depending on the recipe.  After brining and drying, the cheeses are transferred into our aging room or the vineyard cave where they will remain for a minimium of 60 days.  
   
The cheeses: