We believe the best cheeses are made with attention to detail and high quality milk sources.
At Reverie, we care passionately about the cheese making process and work hard to ensure our cheeses are the best they can be. This starts at the source: we are dedicated to using milk from small scale, local, and responsible dairies. Our choice in dairies is not only because milk quality is a crucial part of the flavor of our cheese but also because we want to support local businesses, sustainable practices, and the humane treatment of animals.
Milk source is critical to making artisan cheese which is made by hand in limited quantities and using traditional methods with great attention to detail. To achieve unique tastes and quality characteristics in our cheese, our milk is sourced from farmers who can assure healthy herds. We insist practice of local forage and quality feeding of the herds, since this affects the taste of the milk.
Unfortunately, due to sanitary, hygiene and food safety considerations we cannot offer tours of our production area. Inside of the store, we can try to answer all your cheesemaking questions & share as much of our process as possible. And of course, we have samples of all the cheese we make!
Mike Rater Farm
Reverie Creamery is currently receiving high quality milk from Mike Rater Farm, Sherman in Chautauqua County, NY. Mike Rater Farm is a certified dairy organic farm. Their small herd consists of half Jersey and half Holstein, ensuring a balance protein and butterfat content, resulting is tastier cheese. Mike Rater Farm practices pasture based feeding – 100% grass-fed with rotational grazing in Summer and dry hay in Winter.
Our Cheesemaking Process
We start every batch of cheese by ensuring the milk is of the highest quality. Once that’s settled, we can begin. We make several varieties of hard cheeses currently and they are all pasteurized cheeses. We very lightly pasteurized them to ensure their quality while retaining the natural flavors of our amazing milk. We also use vegetable rennet making all our cheeses vegetarian. With hard cheeses, we form it into wheels then we press the curds to remove more whey. After pressing, the cheeses are soaked in a salt water brine and then they are are aged for 3-8 months (depending on the type) in our custom aging rooms on spruce boards. Reverie Creamery also makes fantastic cheese curds, both plain and a spicy variety. We also make fresh cheese called Miss Moo and soft ripened cheese. Luna is formed in multi-mold blocks. After salting, the drying process takes 1-2 days before they are moved to aging room specifically designated for Soft Ripened cheese which aging time could range from 2-4 weeks. The soft ripened cheese are also called bloomy rind cheese, characterized with white mould like the brie.
Be sure to try them when you stop by!