Henry Brown first began making cheese in 1895, at the young age of 15. Cheese is made when milk is brought into the plant and warmed. Next a starter culture, and rennet, a substance that speeds the separation of liquids and solids are added. Then, the milk coagulates into one large curd. The curd is stirred and cut, heated, or pressed to drain off the whey, or the liquid. Next, the curd is molded into a cheese, and salted. Finally, the cheese is allowed to mature before being sold in the stores. Henry developed cheese factories in Jefferson and Oneida counties with the mission of providing the finest cheese available to his customers. Years later, his son, Richard Brown took over the business, and in 1979 Gold Cup Farms established their “River Rat Cheese” brand. Today Richard continues to run the business along with his granddaughter, and great grandson. Although they do not produce their own cheese, they select the best cheddar to age and brand. They feature cheeses such as limburger, horseradish, hot pepper, smoked cheese, fresh mozzarella, and cheese curd. They have expanded the store to include a variety of local products such as croghan bologna, and maple syrup, . Gold Cup Farms distributes their “River Rat Cheese” throughout New York State via internet sales, as well as their Adirondack sausage, and the original Thousand Islands dressing. Look for the River Rat Wine and Cheese Tasting, opening soon on Route 12 in Alexandria Bay! They will feature Jefferson County “River Rat” brand cheese, as well as New York State wines.
Gold Cup Farms 315-686-2480 242 James St. Clayton, NY 13624 www.riverratchees.net
