by facerock | Jun 7, 2019 | Cheesemaking, Creamery, Curds
What exactly IS a cheese curd? Left-over cheese? nope! Curds are actually what cheese is made from! After enzymes have been added to fresh milk and allowed to set up the whey is drained off leaving beautiful fresh curds behind. It’s these curds that are then...
by facerock | Jun 5, 2019 | Bandon, Cheesemaking
Face Rock Creamery’s distinctive flavor is the result of many environmental factors. Terroir is used to describe the flavor of a particular land, area, and climate, unique to itself. Most of us associate terroir with wine, but it infuses all foods produced in a...
by facerock | May 31, 2019 | Cheddar, Cheesemaking
Why is most cheddar orange? How is White Cheddar different? In its natural state, all cheese presents shades of white to creamy yellow. So what’s the deal with the pumpkin orange hue most of us associate with America’s most popular cheese? In a word,...
by facerock | May 29, 2019 | Cheddar, Cheesemaking
Peppercorn Harvest Reserve Clothbound cheddar is a rich and exquisitely flaky cheese that delivers a nutty, complex flavor that is accented by bursts of savory red and green peppercorns. Peppercorn Harvest Reserve Clothbound cheddar is a rich and exquisitely flaky...
by facerock | May 26, 2019 | Cheddar, Cheesemaking
Butterfat is the term given to fat present in dairy products. Learn what it is and how it plays into cheesemaking. Butterfat is the term given to the fat in dairy products. Think about the difference between nonfat milk and heavy cream. Cream has a visibly richer...
by facerock | May 19, 2019 | Bandon, Cheddar, Cheesemaking, Creamery
We were over the moon to win a 2019 Good Food Award for our Clothbound Cheddar! The award was presented at the January 11 Good Food Foundation gala celebration in San Francisco. Our Good Food Award for Clothbound Cheddar reflects Face Rock’s dedication to...
