The Udder Story Barn:
“People are fascinated with milking a cow‚“ says John Harrison of Sweetwater Valley Farm. This fascination and curiosity encouraged John to build The Udder Story milking exhibit so that people of all ages can get a glimpse of the past. Most importantly, visitors learn how dairy is the solution for a very hungry world.
The Udder Story exhibit houses a little bit of the past, answers the question of what dairy farming is today, as well as shares the technology of the future with people that need to know—YOU!
It is our wish that you understand how the dairy industry contributes to feeding the world and how our farm and cows contribute to the local and world economies. As the population becomes more removed from agriculture, we want everyone to understand what production agriculture is and how it benefits everyone while being fun.
-The 3,000 gallon cheese vat is filled with pasteurized milk.
-Cultures and rennet are added to ferment and coagulate the milk.
-After the milk has set or coagulated, it is cut andthe curds and whey are pumped to the drain table to separate.
-When the fermentation is finished, salt and/or flavoring ingredients are added.
-Forty pound molds are filled and then placed into the cooler for aging which takes 3 to 12 months.
-When the cheese has aged a minimum of 3 months, it is cut into small, retail pieces. This process yields 2,500 lbs. of cheese.
-All natural cheeses are produced using these same basic steps. People with lactose intolerance can consume most natural hard cheeses because most of the lactose is gone.
The Events Barn:
Our Event Barn is available to rent for your next family gathering or special occasion with friends. The facility boasts all of the rustic flare with modern conveniences. Contact us to schedule your next event.