Join us to explore the process of cheesemaking at CannonBelles! You will see how locally sourced milk from Square Deal Dairy in Randolph, MN is transformed into delicious artisan cheese at CannonBelles.
CannonBelles Cheese Plant
CannonBelles is a company located in Cannon Falls, MN. Head cheesemaker Deeann Lufkin is not only in charge of crafting cheese but also leads the plant’s food safety efforts. After completing a cheesemaking course at the University of Wisconsin River Falls and food safety training, Deeann helped bring the cheese plant to life.
Before they built their facility, CannonBelles used equipment rented from the University of Minnesota, a common strategy among small cheesemakers in the state. They spent seven years doing that before building their current plant in Cannon Falls. Today, CannonBelles makes cheese twice a week, producing up to 1,000 pounds weekly.
From Milk to Cheese
The milk used in CannonBelles’ cheese comes from Square Deal Dairy, a family-owned farm in Randolph, MN, that’s been in operation for five generations. The farm, with its 600 cows, supplies fresh milk, and a semi-truck delivers it to the plant, where it's stored in large refrigerated tanks.
The cheesemaking process begins by running the milk through a pasteurizer, which heats it to a specific temperature to eliminate harmful bacteria. After pasteurizing the milk, the cheesemakers pour it into large vats and add cultures to introduce flavor. Then, they add rennet to help the milk solidify.
Making the Curds
Once the milk solidifies, the cheesemakers cut it into small pieces called curds. They then cook the curds to reduce moisture and deepen the flavor. The final step involves salting the curds, which is an important step that further removes moisture and enhances taste.
From start to finish, the cheesemakers manage each step to transform raw milk into high-quality artisan cheese, ready for packaging and enjoyment.
To learn more about CannonBelles and the cheesemaking process, check out the virtual field trip video.
