Our all-natural Grade "A" cheese is made by an expert Wisconsin cheese maker whose highly developed techniques and superb skills have been passed down through generations of gourmet cheese makers.

Natural cheese is made from rich whole milk in a form
which accentuates its natural qualities. The milk is heated
to a specific temperature at which time enzymes are added in exacting amounts to form the curd and whey. The butterfat, protein, and minerals of the whole milk make up the curd to produce natural cheese. The special separation process of the curd from the whey is a highly sophisticated technique after which it allows the curd to be pressed into
a wheel shape called a flat.

Extreme specializing has been developed to a maximum degree in the current day curing process. During this curing process (aging) the enzymes are continually at work developing the distinctive flavors so noticeable in fine
natural cheese. York Valley Cheese Co. curing methods
utilize specific and accurate control of the temperature
and humidity in their curing rooms.

Distinguishing characteristics in appearance, texture and flavor of the cheese develop during the curing process. Specifically, two distinct changes occur. First is the hydrolysis of the curd, and appreciable part of the insoluble protein in the curd is converted into more soluble forms.
This is brought about primarily by rennet enzyme and by enzymes produced by micro-organisms and is responsible
for conversion of the tough, rubbery texture of green
cheese to the tender, waxy body of the fully ripened
Druck's Cheddar Cheese.

Not all cheddar cheese tastes the same. Each cheese
maker has their own recipe and the curing process can change the flavor as well. It takes a perfect combination
of the ultra-skilled cheese maker and an excellent curing process to develop the distinctive flavor, texture, and
quality that the tradition of Druck's cheese at York Valley Cheese Company has enjoyed since 1925. The ultimate of Cheddar Cheese

It takes ten pounds of milk (5 quarts or 20 glasses) to
make one pound of cheese. One ounce of cheese contains 75% of the calcium; 75% of the protein; the same percentage of Vitamin A and 66% of the phosphorus found
in an 8 ounce glass of whole milk. In addition, 25% of the total weight of cheese is protein.

* Always keep cheese wrapped in an air-tight plastic wrap
or aluminum wrap. After cheese is cut, wrap securely to avoid discoloring of cut area & development of mold. Should mold appear, cut or scrape off mold and the cheese is good as ever.

* To reach full flavor of cheese, remove from refrigerator
one hour before serving and keep it at room temperature
for maximum enjoyment.

* It is recommended that cheese should not be frozen. However, York Valley quality cheddar can be placed in freezer (in pound quantities) if it is rapidly frozen. Upon removal, disregard a possible mottled color due to frozen moisture on its surface. When completely thawed, (kept in wrapper and in refrigerator) it may become dry and crumbly due to dehydration, but will resume its normal color.