Chèvre Process

Raw Milk Receiving

  • Before goat milk is unloaded, it is graded. This means it must meet all regulatory requirements including being free of inhibitors.

Milk Pasteurization and Standardization Process

  • From the cooled storage tanks, goat milk is standardized and pumped into a pasteurizer.
  • Pasteurization is the process that destroys pathogenic bacteria that may be present in raw milk by heating milk to a specific temperature for a set period of time.
  • Standardization refers to the process of adjusting the fat content of milk to standardized values while maintaining both cheese quality and cheese composition specifications.

Cheese Setting

  • After the milk has been pasteurized, standardized and cooled, it is sent to the cheese vat for curd production.
  • Select cultures and animal free rennet (a tiny amount of microbial enzyme) are added to create the personality of the cheese. The culture and microbial enzyme work in tandem with a controlled temperature and specific time period to create the curd, which will become the soft unripened chèvre cheese.

Cheese Pressing

  • Curds and whey are pumped into the special bags. The bags are pressed in order to drain out the whey.

Cheese Mixing

  • Once the cheese has been pressed and unloaded, it can now be salted and flavoured.
  • In the mixer, the bulk cheese is weighed and the optimum moisture for each cheese type is maintained.
  • After the cheese has been mixed and flavoured, it will be portioned.

Cheese Packaging

  • The packaging machine creates a plastic pocket into which the cheese log is placed. It is then vacuum sealed and labelled on the top and bottom.

Quality Check

  • A last quality check is performed as it leaves the packaging dept and gets boxed and ready for shipping.


  • Product is palletized and prepared for the trucks that will take it to our customers for distribution.