welcome to
certified cheese maker
Welcome to Roaming Free Dairy, where we bring the art of cheese making directly to your farm! As an on-farm cheese processing company, we operate a mobile cheese making trailer that transforms milk of sheep, cow, water buffalo or goat milk from your tank into delicious cheeses. Explore our variety of flavours and types, all crafted with care and expertise right at your doorstep. Experience the convenience and freshness of farm-to-table cheese with Roaming Free Dairy.Â
*For in home use only, not for sale or distribution.*
Reminder: Don’t pick the same date as your milk pick up.Â
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The cheese making trailer will arrive on your farm around 8 am. It needs to be parked near the milk hose port on a level area. Please let us know where you would like it parked upon arrival, as it cannot be moved after setup.
We require access to a 220 volt receptacle, a 110 volt receptacle, and a hot water supply. The cheese maker will spend the first 30 minutes setting up and sanitizing the equipment. Once setup is complete, we will need your assistance to pump 850 L of milk (cow, goat) or 600L (sheep, water buffalo) from your bulk tank to the cheese vat. You will also need to fill out a provided form and select the types of cheese you would like us to make.
The cheese making process takes approximately 5.5 to 6 hours after the milk is in the vat. You can choose to observe and learn or continue with your usual tasks until the cheese is ready. Afterward, the cheese needs to be moved to a warm, clean room to press overnight and package the following day. The room should be around 20 C or 68 F. If you don’t have appropriate space in your barn or shop, you may opt to bring it into your house for pressing and packaging. Assistance is required to move the cheese presses.
Once the cheese is transferred to your chosen warm, clean room, we will provide instructions on how to press and package it the next day. You can expect the packing of cheese to take 2 adults about 3 hours including washing the presses. You are responsible for washing the cheese presses and returning them, along with the vacuum sealers, to our home base near Linwood within 2 business days. Alternatively, arrangements can be made for drop-off at a neighbouring farm making cheese in the upcoming days.
The packaged cheese should be stored in a refrigerator at 3 to 4 C for a minimum of 60 days to cure. It will fill about 3/4 of a regular-sized refrigerator and an entire fridge if making Feta cheese as well. After 60 days, the cheese is ready to be enjoyed, although it will have a mild flavour. Over time, it will continue to age and develop distinctive flavour profiles in the fridge.
