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Thunder Oak Cheese Farm has been around for over a quarter century and 50 per cent of its gouda cheese products are shipped out, including to the four corners of the world.
“I think we lucked out when my parents started it,” said their son Walter, whose brother Martin handles the dairy farm operations. It’s all about curds and whey, but the process to make cheese is much more complicated than the Mother Goose poem Little Miss Muffet. When the curds are firm enough, 12-kilogram pieces are placed in molds where they are pressed for four hours before being soaked in the brine pit for 48 hours to preserve the cheese at around 4:30 p.m. each day.Despite COVID-19, that maze of intricate operations continued throughout the past two-plus years of the pandemic.
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