Ludlow Rotary Learns How Crowley Makes Cheese

 

At its August 9 meeting, members of the Ludlow Rotary Club traveled to Healdville to tour the facilities of Crowley Cheese and learn how their cheese was produced.

 

Crowley Cheese began making cheese in 1824 in the Crowley farm kitchen.  In 1882 it built its factory next to the Crowley farm in Mt Holly and has been producing its fine cheeses ever since.  Recognized as a National Historic Place, it is the oldest continuously-operating cheese producer in America.

 

Galen Jones, President of Crowley Cheese, detailed the process by which their special version of cheddar cheese is created.  Unlike the usual process, where the bulk of the process is handled by machines, Crowley still employs its age-old process requiring the patience and attention that only direct human involvement can produce.

 

Crowley cheese is made according to a unique recipe. It falls in the Cheddar family, but unlike a Cheddar it doesn’t go through the cheddaring process. Instead, the production adds a rinse step that reduces the amount of whey in the cheese. This step is somewhat similar to the wash step used in Colby.  As a result, their cheddars are more moist.  Jones also noted that it takes 10 units of milk to create one of cheese. 

 

Picture above is Galen Jones as he explains the cheese making process to the Ludlow Rotarians as they view the actual cheese production area.

 

The Ludlow Rotary Club welcomes interested persons to its weekly meetings, usually held at DJs Restaurant on Tuesdays beginning at Noon.  Simply ask a Rotarian for more information or contact Kevin Barnes at 802.228.8877.