Why Hand-Cut Curds Make Better Cheese

There’s something mesmerizing about watching cheese come to life. We thought you might enjoy seeing some of that Magic.

At Jollity Farm, we believe some things are best done the old-fashioned way. Our El Dorado Jill goat cheese begins with one of the most essential cheesemaking steps—cutting and stirring the curds—and we do it all by hand. No mechanized curd cutters, no automated stirrers. Just a harp and years of practice.

When fresh goat milk is set into a custard-like gel, the curds must be cut to release the whey. The size and feel of the curds determine the final texture of the cheese. By hand-cutting, we can sense exactly when the curds are ready, adjusting as we go. It’s slower than a machine, but it means every batch receives the same careful attention.

For our El Dorado Jill, we cut the curds to just the right size, then gently stir them to release even more whey. Stirring keeps the curds from matting together, helps them firm up, and ensures a consistent final cheese. It’s a patient, hands-on process that truly connects us to centuries of traditional cheesemaking.

This commitment to handcrafting is at the heart of Jollity Farm. Every block or wheel of cheese we make carries the imprint of our care, captures the essence of our farm, our herd, and the foothills we call home.

We hope you enjoy this peek behind the scenes—every block of El Dorado Jill begins with these simple, time-honored motions of cutting and stirring.

👉 Watch the video below to see the process in action. Have questions about handmade cheese? Curious about why we skip the machines? Drop your comments—we love talking cheese!

Cutting cheese curds to release whey