On The Job: Cheaspeake Bay Farms

In the world of dairy products, cheese and ice cream are two of the crown jewels. But the process of making these delectable specialties is anything but easy. 47 ABC visited Chesapeake Bay Farms to learn how to do just that!

Before heading in to the giant work space it’s required to step in an anti bacterial foot bath to ensure no germs are brought in. Once in, hair nets and aprons are essential. Then it was on to making cheese.

First, the milk is pasteurized and sent through pipes into another big machine. Then two large paddles are used to agitate the milk, which cannot become cheese without rennet, the key enzyme for the curdling process.

After about fifteen minutes. the cheese mixture had started to harden and it was time to cut it and make small curds, which eventually shrink in size and mold together to form a block. The rule is, the cheese must weigh above point five zero ounces to be sold. After cutting the perfect block of cheese, it has to be sealed.

Next up, it was time to make some ice cream. Getting the bag over to the machine was no easy task and if you think it happens quickly, think again. It’s an eleven hour process and things can get messy.

So what exactly goes into making the ice cream? Chesapeake Bay’s special recipe of sugar, skim milk powder, pure vanilla and freshly ground vanilla beans. Chesapeake Bay Farms is the only dairy on the Delmarva peninsula that makes the ice cream on sight.

After about twelve short minutes, the ice cream became soft-serve like and was ready to be transported to the tubs. All tubs must be labeled including the date, and then are sent right to the freezer, which was set at negative 40 degrees. The finished product is delicious.