our process
Receiving and Pasteurization
This is where we test the raw milk for pathogens. Afterwards we heat the milk to a minimum of 63*C/ 145.5*F for 30 minutes. By making small batches of our reputable Squeak-ies cheese curds, it has helped us become the authentic Island Artisan Cheese-house.
Processing
This is where we transfer the cheese into our 10x6ft jacketed drain table. We have a vertical bucket conveyor that transfers the cheese curds into the packaging area. We also keep the foam cannon here which is great for cleaning and can be used as a party accessory.
Packaging
This is where we have our cooler and cheese aging room. For our cheese curds, the product is dropped from our bucket conveyor into our 10 head rotary scale. The scale then releases the cheese into our Vertical Form Fill Sell (VFFS) bagger. This makes the nice little pillow bags that you see on the store shelf. The bag is then dropped into the exit conveyor and finds its way to rotary table. From there, the bags are packed into boxes and ready to hit the road.