Come try all four of our different cheeses

Ely Artisanal Cheeses are handcrafted and aged to perfection.

  • SMOKED CHEESE:

    Smooth, creamy, hickory smoked

    MAKEFIELD:

    Savory and sophisticated, very lightly sweet.
    Made in much the same way as Gruyere cheese. Aged over 8 months.

  • WASHINGTON CROSSING:

    Sweet, creamy, full, hinting at Parmigiano.
    NATIONAL AWARD-WINNER! American Cheese Society

    ELY FARM CHEESE:

    Mild, smooth, Colby-style


Our Cheese-making Process

 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, cultureand rennet are added to the milk.

  • culture and rennet being 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. Then the curds are placed into cheese forms.

  •  putting together 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.