A2O-Lancaster Farming, Saturday, June 25, 1988 T «/> Jefferson Cheese Company From Grass To BY GINGER SECRIST MYERS Adams Co. Correspondent HAGERSTOWN, MD “Your milk can be grass one day and in a package of our mozzarella cheese the next.” This is how Jef ferson Cheese Company owner Bruce DeStafeno explained the need to rapidly process milk arriv ing ' his plant into high quality cheese to members of the Cumber land Valley Jersey Breeders Asso ciation members. Tne tri-county group toured the Hagerstown plant as part of their annual field day activities. Many members of the group market their milk to Jefferson Cheese Company through Dairymen Inc. These dairymen receive a protein pre mium through a new program implemented by Dairymen Inc. last winter. Starting the tour at the point of intake, DeStafano noted that most milk delivered to the plant is back out in processed form within 24 hours of its arrival. The plant pro duces 30,000 pounds of cheese daily. This plant produces four grades of mozzarella and provolone cheese and four varieties of Latin American cheeses. Latin Ameri can cheeses are white bland cheeses that are a staple table item in most Latin American meals. All the cheese is sold domestically with the largest potential market in Maryland and Florida. The milk is then pasteurized and put through the separator. The surplus cream is pulled off and the milk is standardized to 3 percent bulterfal. The surplus cream is Once the milk at Jefferson Cheese Company has been pasteurized and standar dized, it is poured Into these 20,000 gallon mixing vats where cultures are added that will give the cheese its particular flavor and consistency. Once the cheese cold water. Herathe s. Bruce DeStafeno to four hours and then sold. DeStafeno stressed that while there is no problem market ing the cream in the summer months, the market takes a drastic downward dip in the colder months. Once the milk has been standar dized it is poured into 20,000 gal lon troughs where bacteria culture is added. DeStafeno uses over thir ty different varieties of cultures at this facility. The cultures give the cheeses different flavors and consistencies. Calf rennet is then added which works as a coagu'ant, turning the batch of cultured milk into what looks like white jello. Knives then cut this into small kernel size pieces. These pieces are heated until they are hard and firm. The liquid that is left is the whey, which is poured off. DeStafeno explained that this is where each cheesemaker leaves his mark on the product. Some cheesemakers determine when the kernel is hard enough by squeezing it, others drop them on the floor, each has his own method of deter mining when the heating process should end. From this point, the processor has approximately one hour to gel the hardened kernels through the extruders and into a molded form. The cheese in its molds is then placed in cold water for three to four hours. The molds are then transferred to a salt brine where they set overnight. The cheese is now ready for packaging. DcStafcno noted that milk qual ity can greatly affect its cheese yield. When making mozzarella cheese, he uses 100 pounds of been through extruders it is placed into molds to be chilled mozzarello cheese has been formed and placed into molding tray places the cheese into cold water where it will be cooled for three then will be'transferred to salt brine for an overnight soak. Milk To Cheese In A Day Holstein milk to produce 10 pounds of cheese. When he uses a blend of Holstein and Jersey milk, it yields 10.4 pounds of cheese per 100 pounds of milk. When he uses only Jersey milk, the yield increases to 11 pounds of cheese per hundred pounds of milk. He also notices that the cheese is more yellow and softer when all Jersey milk is used. Staled DeStafeno, “Alot depends on milk quality. When the Jersey milk is good, it makes really good cheese.” Bruce DeStafeno definitely knows what it takes to make good cheese. He is the third generation of checsemakers in his family. His grandfather started making cheese in Italy before immigrating to the States in the early 1900’s. His Jef ferson Cheese operation is part of the family’s Vermont based parent company, Dari Desserts Inc. It is a family owned and operated busi ness which also has a cheese plant in Vermont called Richmond Cheese Company. The cheese business is good and DeStafeno feels the boundaries arc unlimited. He has purchased a new facility in Hancock, Maryland and plans to move his operation there. The new facility has 70,000 square feet of door space. His existing operation in Hagerstown could lit in the same space as just one ol his coolers at his new site. In addition to expanding his operation, DcSlafcno will also begin a new enterprise at lire new plant. He has entered into a joint venture with a German company to dry down the whey from his cheese production and to ship it overseas. They anticipate the bulk of the (right) Company welcomes members of the Cumberland Valley Jersey Breeders who toured his operation during their recent field day. Peter Deßaugh (left), Field Representative for Dairymen Inc. Dairymen Inc. markets milk from many members of the Cumberland Valley Jersey Breeders Asso ciation on a protein premium to Jefferson Cheese. . . . , ley Jerseys, for a roast pork picnic, dried whey to head for Japan J also lrcJlcd lo a lour of PoUowng their of the Jef- arUnS ncw 20 . 5U1 1l horizontal ferson Cheese Company the Thc Marlins will hosl a croup headed back to thc Lester • r . , Mardn Family farm. Pleasant Val- ° f lhC ' r " CW fjUhly Penn’s Agri-Women To Host 1988 American Convention PHILADELPHIA Plans for the 1988 American Agri-Women (AAW) Convention, to be held in Philadelphia Nov. 16-20, are well underway, according to Gail McPherson, convention chairman. The convention, which will be hosted by the Penn’s Agri-Women (PAW), will focus on national and international agriculture issues. Philadelphia’s own “Ben Frank lin” will be the keynote speaker. The program is centered on the theme “The Challenge of Change.” Issues to be discussed range from farm futures and risk management to animal rights. Also, AAW issue and commodity committees will meet to develop resolutions for the organization’s policy statements. With the program agenda in place, PAW is now concentrating on its fund-raising efforts, McPherson said. “We hope to raise nearly $50,000 for the convention,” she said. “While half of that amount will be in registration fees, we are relying on the support of agricul ture organizations for the remainder.” To date, PAW has raised more Farmers Assn. Hails * Farmland Preservation Bill CAMP HILL (Dauphin) The Pennsylvania Farmers’ Associa tion (PFA) today hailed House passage of H.8.442a5a major step forward for farmland preservation in Pennsylvania. The legislation, which now requires Senate consideration, establishes operating procedures for a $lOO million bond issue. Pen nsylvania voters approved a bond issue in a referendum last year to help county governments fund the? purchase of development rights to farmland in agricultural districts. PFA president Keith Eckel said, “The program will help take the heat off prime farmland in areas than $14,000 in pledges. The monies will be used lo sponsor program speakers and special events. Donations in kind, such as promotional items, are also appre ciated, McPherson said. Sponsor organizations, thus far, include: Agri-Data Resources Inc.; Agri-Pulse; Atlantic Breeders Cooperative; Brandt Farm Real Estate: the Chicago Board of Trade: Corodus Fertilizer; DuP ont; Farm Credit Banks of Balti more; F.M. Brown’s & Sons Inc.; Farm Journal; Farmshinc; Ford - New Holland; Hatfield Quality Meats Inc.; ICI Americas; Key stone Fruit Sales; Pennsylvania Poultry Federation; and Richard A. Shaw Inc. Individuals of organizations interested in offering their finan cial support for the 1988 American Agri-Women Convention arc asked to contact Gail McPherson, Box 127, New Park, Pa. 17352, (717) 382-4847. The American Agri-Women is a national organization representing 35 state and commodity affiliate chapters. Its goal is to promote agriculture among urban consum ers, politicians, media and church leadership. under pressure lor development Farm families who chose to parti cipate will be able to receive com pensation for their development rights m exchange for a guarantee that the land will remain in farm ing. Everyone both farmers and consumers will benefit. PFA has been a prime supporter of this farmland preservation initiative since its inception. We arc calling on the Senate to take prompt action on the bill so Pennsylvania can begin to preserve Us valuable farmland.” . PFA is a voluntary, general farm organisation representing over 23,300 farm families in 54 county associations.
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