The Art and Craft of Cheese Making at Pineland Farms Dairy
By Brandy Raymond
October 23, 2024
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Behind the Scenes: The Art and Craft of Cheese Making at Pineland Farms Dairy
At Pineland Farms Dairy, every block of cheese tells a story—a story of tradition, craftsmanship, and the passion of the people behind it. Every day brings a new challenge for our dedicated team, as they transform fresh Maine milk into the award-winning cheeses you love. Let’s step behind the scenes to explore the process, the people, and the pride that define cheese making at Pineland Farms Dairy.
The Start of Every Day: Milk and Preparation
The day begins before sunrise, as our cheesemakers and HTST (High Temperature Short Time) operator prepare for the busy hours ahead. The HTST system pasteurizes milk to meet strict safety standards, ensuring a fresh, high-quality base for every cheese we make.
By 5 a.m., the first vat begins filling with pasteurized milk. Cultures, rennet, and other ingredients are carefully added to start the fermentation process. The team monitors this step with precision, as it sets the stage for the curds to form.
A Day of Variety
Each day in the cheese room is different, driven by customer orders and inventory needs. On the day of my visit, the team was crafting both Swiss and Cheddar curd. In one vat, Swiss curds and whey were being pumped into a second vat, where the whey would be drained and curds shaped into blocks.
In another vat, Cheddar curds were being carefully prepared. This involved stacking and turning curds—a step known as cheddaring—before salting and pressing them into molds. These processes require incredible focus and coordination, as each cheese has its own unique recipe and technique.
The Finishing Touches
Once the curds are shaped into blocks, the final steps depend on the type of cheese. On the Swiss side, blocks are brined—a step that enhances flavor and prepares the cheese for aging.
For Cheddar curds, the process is a little different. The curds remain as individual pieces rather than being pressed into blocks. Once they reach the desired flavor and texture, they are packaged and prepared for distribution as fresh, young cheese. Cheddar curds are known for their mild, tangy taste and characteristic “squeak,” making them a favorite among cheese lovers.
At the end of each cheese making process the cheeses are sent to our cut & wrap team for aging.
A Legacy of Excellence
Our cheese-making journey began in 2005 at Valley Farm in New Gloucester, Maine. Starting with milk from our very own Holstein herd, we dedicated ourselves to creating cheeses that honored Maine’s rich dairy heritage. Over the years, we’ve become Maine’s largest cheese producer, earning numerous awards, including several first-place wins from the American Cheese Society.
In 2017, we expanded to the historic Grant’s Dairy plant in Bangor, bringing us closer to Maine’s dairy farming community. This move strengthened our relationships with local farms, ensuring we process the freshest milk while fostering sustainability and community connection.
The foundation of Pineland Farms Dairy has been guided by the leadership of Mark Whitney and Larry Wintle. Mark, our company president and master cheesemaker, has been with Pineland Farms Dairy since 2004, leading the creation of our celebrated cheese lines and transforming our Bangor facility into a state-of-the-art creamery. Larry, a Maine native and Production Manager, brings over 40 years of experience to the team, blending traditional cheese-making methods with a relentless commitment to quality.
The People Behind the Process
Our success wouldn’t be possible without the dedication of our entire cheese-making team. From early mornings spent pasteurizing milk to the precise cutting, salting, and aging of each batch, their patience, attention to detail, and expertise are at the heart of everything we do.
The current team includes Earl Taylor, Kevin Vinson, Paul Denty, Zachery Thompson, Robert Riendeau, Dylan Barnett, Daniel Farmer, and Christine Smith. Their combined craftsmanship shapes the variety of cheeses we produce—from creamy Monterey Jack to sharp aged Cheddar. It’s their shared passion for upholding Maine’s dairy traditions that sets our products apart.
While our foundation has been built by strong leadership, it’s the teamwork, skill, and dedication of our cheese making staff that bring our vision and cheeses to life each day.
Tradition Meets Innovation
At Pineland Farms Dairy, we honor Maine’s dairy heritage by blending traditional techniques with modern technology. From crafting classic Cheddar to exploring innovative flavors, we strive to balance time-honored methods with new ideas. Using milk from local Maine farms, we uphold our commitment to sustainability, quality, and community.
“We’re not just making cheese; we’re creating something that connects people to Maine’s rich dairy history,” Larry reflects. It’s this dedication that has earned our cheeses their many accolades and loyal following.
Celebrating the Craft
Every day, our cheesemakers work as a team to bring skill, passion, and pride to their work. Whether they’re brining Swiss blocks, cheddaring curds, or packaging aged blocks, they’re united by a shared goal: creating cheeses that reflect the best of Maine.