Mateo Kehler, the cheese maker who owns Jasper Hill Farm in northern Vermont along with his brother, Andy, has simply eradicated loads of backbreaking work for the esteemed creamery. He purchased a number of huge copper-lined vats {that a} Comté cheese maker within the Jura area of japanese France now not makes use of as a result of they've transitioned to bigger gear. The secondhand vats, which might deal with 3,000 liters (3,170 quarts) of milk, change Mr. Kehler’s smaller vessels. Most importantly they're engineered so the curds are transferred to a vacuum system by gravity to the decrease stage of the creamery the place they're pressed and fashioned, and now not require the hands-on chore of shifting the curds manually. “It’s automated, easier to clean, there’s no waste, we can make more cheese and they will be more consistent,” he stated. The Alpha Tolman, Whitney and Highlander are the varieties being produced with the brand new gear.
Jasper Hill Farm, jasperhillfarm.com.
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