OUR CHEESE MAKING PROCESS
Ely Artisanal Cheeses are handcrafted and aged to perfection.

We start with pure raw Jersey cow’s milk, which creates a rich tasting cheese.

The milk is emptied into our
stainless steel cheese vat.

After following precise time
& temperature guidelines, culture
and rennet are added to the milk.

At just the right moment we
cut the curds with a special comb.

The curds and whey are stirred again,
then the whey (leftover milk) is drained
from the curds.

The curds are placed into
cheese forms.

The wheels are pressed overnight
and the forms are then removed.

Finally, the cheeses are bathed in a salt brine, then placed into the cheese aging room where the special cultures begin their work. All our cheeses are aged over 60 days before being sold in our store.

215–860-0669
401 Woodhill Road, Newtown, PA 18940
(Located in Washington Crossing Area)