farmstead cheese
Taste the Difference
why choose us
Harpersfield Cheese is a family run small business.
We have 23 years of experience making cheese.
Our cheese is made from the milk from our cows that is produced in our plant on the farm making our product a farmstead cheese.
We make small batches every week and aged in our cave.
All our cheese is individually vacuum sealed to preserve freshness.
How it’s Made
Transporting Milk from Milk House to Cheese House
Pasteurize the raw milk
Add cultures & let develop
Add plant rennet
Cut the curd. Using stainless steel harp knives we cut the curd into 3/8 inch to allow the whey to separate more.
Scalding & Stirring. This helps remove more whey from the curd.
Drain the whey & hoop the curd. Packing the curd into hoops will form cheese wheels.
Allow cheese to drain in the hoop on the drain table wrapped in a cheesecloth overnight.
Taking the cheese cloth off and putting the cheese wheels into the salt brine where they stay for 72 hours floating in 18% salinity.
After 72 hours they go into the cave to age. The cave stays at 50ºF & 90% humidity for proper aging. Every 4 days each wheel is flipped and examined.
Photos Courtesy of Craig Salmon
Experience Cheese Made the Old World Way
Harpersfield Cheese is aged naturally and crafted by using milk from our cows located in the northern Catskills of Delaware county. Our herd provides us milk that provides a proper balance of natural nutrients to make our unique cheese.
We are proud to make cheese with simple ingredients; our cow’s milk, natural cultures and salt.
Each step of cheesemaking is carefully hand crafted. Our cheese is aged on site in our underground room, aka the cheese cave. The temperature and humidity are controlled until the full flavor is developed. During the aging process the cheese is examined with care regularly.
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