Starter cultures, or good bacteria, are added to start
the cheese making process. These help determine
the ultimate flavor and texture of the cheese.
From milk to
Whey, the liquid remaining after milk has
been curdled and strained, is a by-product of
the manufacture of cheese and has several
commercial uses. Five hundred pounds of
cheese is made per day at the farm.
Workers mix and make more than a dozen
kinds of cheese. One variety is Palmita, a
popular cheese in Venezuela. It’s a fresh cheese
with a natural rind, made from grade A cow’s
pasteurized milk and a combination of cultures.
This mild and slightly bitter cheese is great as
it is, or mixed in with meals.
Dairy specialist Kim McKenzie said the milk
is heated to 90 degrees. Cultures, salt and
gelatin is then added. It must be constantly
stirred while it is warm until it gets to the
The multi-generational Florida dairy farming
family’s mission is to produce superior quality,
wholesome, farm fresh dairy products from