HOW DO THEY MAKE IT
Keens use the milk from their own cows who spend most of their days roaming their 500-acre backyard. The cheese-making process then begins with 12 hours of milking. The milk is not stored, tampered with, or transported. Simply raw, unpasteurized milk. This is why Keens is a playground of exciting flavors. The process is all done by hand, which means each batch is done by a real-life person making unique decisions every day, making each wheel of cheese slightly and uniquely different. A true artisan cheese. The cheese is then made in a round mold, the traditional way. Then it really is pampered. For three days it is pressed and bathed in hot water. This ensures it behaves as true cheddar should with a super crumbly texture. It is then given its own spot on a shelf where it matures gracefully for at least 12 months.