Creamery - Cheese Making

Cheese making facilities were once a part of many rural communities. Milk from local farms was processed into various types of cheese, butter and ice cream. However, with the advent of time and so called progress, the local creameries were overshadowed by large manufacturing facilities, which emphasized quantity rather than quality of taste. Today, local creameries are making natural, regional, hand made, unique cheeses that provide superior flavors and textures and are preferred over the manufactured processed cheeses. 

Missouri has a long history in the dairy industry and still ranks as a top 20 dairy producing state. The familiar roadside venue of Holstein cows grazing in an open pasture evokes a peaceful scene representative of the Missouri countryside. 

Small farms still flourish and it is comforting to actually know the farmer producing the food appearing on the family table.   It is important as we grow further and further into industrialization and technological advancements that we remember where our food comes from. What an important lesson for our children, to connect with the land, the farm and the farmer. 

With these thoughts in mind, the Hermann Creamery will soon grace the river valley of the Hermann Farm. Built in the style of a Germanic Haus Barn, our guests will be taken back in time as they step into a representation of a historic structure. Displays of antique dairy equipment will be a reminder of times past to some and a lesson of days gone by to the younger folk. Cream separators, cream cans, skimmers and milking equipment will tell the story of milk collection and the preparation of milk for cheese making. With the background set, visitors will view the stunning make room. Here several varieties of cheese will be produced under the watchful eye of the cheese maker. Our guests will be able to observe the process from the ripening of the milk, to the cutting of the curd and on to hooping and brining... all by Hermann Artisans.

From there, guests can view the aging tunnels and view products during the aging process. Various demonstrations will take place throughout the day and of course, samples will be available. The focus will be on small vat production, with individually hand made cheese. Attention to detail before, during and after the "make" procedure will enhance the quality and unique characteristics of each product. 

Cheese making facts:

Cheese making is believed to have begun in the Middle East, and actually quite by accident. Nomadic people frequently traversed the desert terrain, carrying their water or milk supply in pouches made of animal stomachs. The pouches would have been tied onto camels or donkeys as the nomads traveled. These stomachs contain a particular enzyme, rennet. Rennet, from the pouch would leech into the milk and cause it to form a gel. Imagine the surprised traveler beginning with the liquid milk and finding a semi solid substance, similar in consistency to yogurt as he traveled the desert. The combination of the enzymes released from the animal stomach, the heat of the day and the movement of the camel created a chain of events in which the first cheese came into being. Apparently, this was an agreeable discovery, as cheese making became a regular and repeatable event. 

Hermann Farm Creamery