Brie Production
Milk Reception
- Fresh milk arrives daily and inspected before being processed into cheese.
Milk Standardizing and Pasteuration
- Milk components are standardized in order to achieve the proper specificactions in the finished product.
- Milk is then pasteurized to eliminate vegetative bacterial cells, therefore reducing risks to cheese quality.
Milk Transfer
- The milk is carefully metered into specialized soft cheese vats.
Milk Ripening
- Lactic Acid Fermenting Bacteria are a key element to lactic-acid production. They contribute greatly to the flavour and texture of cheese.
Coagulation
- Coagulation involves the addition of microbial-enzymes to the milk.
- The microbial-enzymes allow the milk to jell.
Cutting
- The coagulated milk is then cut into small cubes.
- These small cubes become the cheese curd, and once cut they release fluid.
- The fluid is the cheese whey.
Empty Curd & Form Filling
- Curds travel to forms along a cheese conveyor to separate the curds from the whey.
- The form is what gives the cheese its shape.
Stacking the Forms
- Forms are stacked and allowed to drain.
Salt - Brining
- Spcial filtered brine tanks allow for one stack of cheese to be completly sumberged.
- This insures even salting throughout the cheese.
Racking
- After the salt-brine, the cheese is taken out of the forms and placed onto stainless steel cheese racks.
Curing
- The racked cheese is then transferred into climate controlled curing rooms.
- Curing the cheese allows for mold to grow on the rind and develop flavour profiles.
Packaging
- After the cheese has spent sufficient monitored time in the curing room, white mold completes the process of brie cheese.
- At this point the product can be packaged.
Quality Analysis
- Microbial and Chemical properties are tested to ensure that the cheese meets the appropriate specifications and flavour profiles.
Storage & Distribution
- Finally the product is shipped to our customers.
