Over the last 20 years our Amish cheese maker has mastered the art of making gourmet-quality cheeses. Each step in the process requires strict attention to time, temperature and pH level geared to produce peak flavor in each type of cheese. Starting with whole, pasteurized milk from Amish farms, he adds vegetable-enzyme rennet and cultures to form the curds. Then he expels the whey and water from the curds by stirring, adding salt and washing the curds. Finally he places the curds in hoops, which are pressed to achieve the desired consistency and placed in a cool room for aging. After the proper amount of aging, the 40-pound blocks of cheese are cut into 8-oz. blocks and wrapped in heat-sealed packaging.

Our sharp cheddar is aged for three years, making it one of the finest flavored sharp cheddars available. The ingredients in our cheeses are all natural, and there are no preservatives added. For example, our garlic cheddar is made with real minced garlic, not garlic flavoring, which you can see as well as taste. Our cheeses include: Mountain Valley Sharp Cheddar, Garden Pepper Jack, Old German Weissa Kase, Minced Garlic Cheddar, Mountain Home Woodsmoked Cheddar and Savory Oregano Cheddar.