East Idaho News
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Manwaring Cheese one of the last cheese manufactures in east Idaho
Posted
September 22, 2015
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September 22, 2015
401
6
1.50%
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2:18Now PlayingVO: Blake Manwaring’s Father originally began Manwaring cheese in 1955. It ran until the late 80’s, until Blake picked it back up again about five years ago.
SOT - “So I thought well maybe I could start a cheese factory, because I really enjoy making cheese,” Owner, Blake Manwaring said.
VO - Each week Manwaring picks up 3,000 pounds of milk from Daloris Dairy.
VO - Manwaring has his own pasteurizing process which kills all the bacteria in the milk.
SOT - “What that does is warms the milk up to 161 degrees, and holds it for 20 seconds.”
VO - A freeze dried culture imported from France is added back to the Jersey Milk, along with a substance that causes the milk to thicken similar to a yogurt texture.
SOT - “Then I take these knives right here and pull through that matter, and it cuts it into a little curd about the size of the end of your little finger,” Manwaring said.
VO: After the curd and weigh are formed the weigh is separated.
After the cheese curds go through a vigorous process, it is salted and formed into cheese blocks.
“When that salt has soaked in then I put it into these cheese hoops and I lay ‘em down , and them press ‘em together,” Manwaring said.
VO: Mild cheddar cheese is aged for at least 6 months, and they’re signature Stalver Long Horn Cheese is aged fro 18. He even has a block from 4 years ago when he was still starting up Manwaring Cheese.
“This is one of the first pieces of cheese I made, so I hang on to it. It was made in 2011. The older cheese gets it weeps. It pulls salt to the surface and deposits it.”
About 90% of the cheese Manwaring makes is sold at his retail store.
SOT: Customer “These are the best cheese curds in eight states.”
SOT: “Sister”
Manwaring is hoping to expand, and might even hold a gourmet grilled cheese spot.
I’m Natalia Hepworth, East Idaho News.com
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