The Cheese People of Grand Rapids Our Products
About Us
We do a variety of different things to enhance our cheeses. We’ve been mainly selling our fromage at Farmer’s Markets throughout Michigan. Now, looking to provide another way to get our cheeses.
Our in house milk magician is Dan Posselt. He’s a real wizard with his craft.
We are an affineur. Many of our cheeses we’ll age out for an extended amount of time, some even well beyond 8 years!
We also will do different enhancements to the cheese. Either by layering our cheese, giving it a nice smoke, bathing the wheels, or more!
Basically, we have our hand in the cheese in some way by the time it’s on our table and reaches you.
Ingredients We Use
Milk, salt, enzymes (Cultures).
Nothing but the freshest of ingredients with the highest quality of milk.
Most of all our cheeses are made using Pasteurized Milk. However, some are made with Raw (unpasteurized) Milk.
Our Practices
Our cheeses, enjoy a special blend of both grass-fed and grain-fed goodness. The cows are living the high life, receiving top-notch nutrients and the royal treatment.
All of our cheeses are made without using rBST/rBGH and are antibiotic-free!
Highlights
What sets TCP of Grand Rapids apart? Cheese can be drastically transformed by time and temperature and to that effect we’ve started our own aging program to compliment the one we have in Chicago. A short term program (6 to 9mo) utilizes 3 different coolers at our warehouse to coax deeper flavors out of wheels of Parmesan, Asiago, logs of Havarti and various other cheeses. Having 3 separate ‘caves’ as we call em, means we can play with temperature - balancing speed vs quality of flavor development. A long term aging operation (1 to 5 years+) has grown to the point where some of that slumber takes place off site at a local Grand Rapids aging cellar. These are blocks of cheddar that will snooze for years whilst the cultures do their magic.