Torkelson cheeses are produced under the highest quality control standards…
Torkelson cheeses are produced under the highest quality control standards and thorough laboratory testing to insure our products meet all USDA requirements. Over 22,000 gallons of milk are delivered to the Torkelson facility daily. About 30,000 pounds of cheese are shipped each day to cheese lovers all over the country.
Order our top ten cheeses online, or stop into our retail cheese store at the Torkelson plant in Lena, Illinois. Hours Mon.-Fri. 8-4.
Milk is tested and pasteurized.
Firm up milk.
Curd Knives are used to cut the coagulated vat into curds.
After the cheese is cut, a stirring process separates the curds from whey.
Curds & whey are pumped into forms. Remaining whey drains off, leaving blocks of cheese. Blocks are flipped by hand to press curds together, remaining on table for about 2 hours.
Fresh blocks are dipped in a salt water brine bath for about one day. The cheese is then packaged to preserve freshness and sent to warehouse.