Maryland

Made On Delmarva:Chapel's Country Creamery

Made On Delmarva: Chapel's Country Creamery

EASTON, Md. - Trisha Boyce and her husband are the owners of Chapel's Country Creamery. Although they bought this dairy farm just months ago the two are always on the move.

"I'm a third generation dairy farmer and Jared has worked on farms his entire life. So it kind of comes natural to us. Usually our day starts at 4 AM. First checking the cows, getting down into the milking parlor to be milked in the morning," says Trisha Boyce.

With the help of their cheesemaker Kelly Harding, they've been able to to put their fresh milk to good use to handcraft different cheeses.

"We are doing a beer wash cheese with Heavy Seas Brewing," says Harding.

They also have a Camembert-style and a rich blue cheese.

"We have it in all the Rise Up Coffee shops around the area, and in Ocean City they carry our Chapel Cheddar," says Boyce.

Trisha and Kelly showed 47 ABC  how they make their cheeses. They tell us all their cheeses start with milk that's the cream of the crop.

"So all the milk that gets made into our cheeses it's all from the cows here behind me, and we definitely would not want it any other way," says Boyce.

Trisha and Jared milk their cows twice a day and pump the milk into vats. The milk is then heated and cultures are added.The cultures are what kicks off the cheese making process.

"The cultures are the bacteria. The lactic acid producing bacteria and they'll consume the sugars in the milk and turn them in to acids," says Harding.

Harding also adds in salt and rennet.

"The rennet is to coagulate the milk, and forms kind of like a gel," says Harding.

Kelly lets all the ingredients sit until until it reaches a thick jell-o like consistency.He then begins cutting the curds.

"So it will release the whey, the moisture. Basically cheese making is trying to remove the moisture, remove water from milk and just end up with solids," says Harding.

Harding goes back to stir the curds so they can release more moisture. He then dumps out the whey and puts the curds into molds. The cheeses are then placed into the fridge to begin aging.

"That can go anywhere from lets say 6 weeks.on our Camembert style or Rainey's Dream, or our Alpine style," says Harding.


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