Brad Sinko, Head Cheese Maker at Face Rock Creamery Bio
I have been a cheese maker for 21 years but have been involved in the dairy business in some way since I was 18 years old. I graduated from Oregon State University in 1993 (Go Beaves!).
I am the Head Cheese Maker at Face Rock Creamery in Bandon, Oregon
A typical day of making cheese starts at 6 AM if we are making one vat of cheese and 4 AM if we are making two. I first run routine state required and quality tests on the fresh load of milk that just arrived from our single farm located about 15 miles away. I fire up the pasteurizer and begin to fill the vat. I proceed to what we like to call “magic time” which is when we add our recipe of lactic acid bacteria (starter culture). We add rennet after the bacteria have had time to get used to their new environment and about 30 minutes later, we run wire harps through the coagulated milk and we now have curds and whey. After a 30 minute cooking period, we pump the curds and whey to a drain table and drain off all the whey. We then begin the cheddaring process that continues for about two hours. We mill the cheese slabs at the desired pH, salt it then mould it. It presses overnight then we put it into the aging rooms for one to two years. Our natural rinded cheeses must be hand flipped daily and brushed regularly throughout the aging process. When the aging process is complete our cheeses are distributed to many retail outlets mainly in the Northwest and western United States.
Previously I was Cheese Maker at Beecher’s Handmade Cheese.
My thanks to everyone participating in my 2015 Virtual Q&A with Cheese Professionals. I hope all of you, my loyal readers, are enjoying this as much as I am…
Interviews will continue throughout 2015… sometimes, they will be “stand-alone” and sometimes they will be presented as round-table discussions with several Cheese Professionals answering the same question. Those participating include Cheesemakers, ACS CCPs™, Cheesemongers and Cheese Professionals and Experts who contribute to this Wonderful World we call “Cheese”.
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