Courtney and Justin Chamberlain examine cheese curds at their processing plant in Onsted, Michigan.
Cheese is popular in Michigan, but many are unaware of a mouthwatering item known as cheese curds. Cheese curds are popular in Wisconsin and upstate New York, where Justin and Courtney Chamberlain of Onsted, MI first discovered them. In Canada, cheese curds are an integral ingredient in poutine, a savory plate of french fries topped with cheese curds and gravy.
Six years ago, in Upstate New York, Courtney and Justin Chamberlain decided to try their hand at making cheese and experimented with different stovetop recipes and got feedback from their children. Justin expressed interest in opening a cheese processing plant if they ever moved back to Michigan. Courtney agreed but didn’t think they would ever be moving back to Michigan.
As fate would have it, they did move back home to Onsted and Justin did remember. A year after moving back they rented the building where they opened their processing plant and purchased equipment, some of it coming all the way from the Netherlands.
In December of 2016, they started selling their cheese curds in a local store, Onsted’s Borchardts Market. Two months later, six flavors of Cambridge Cheese curds are sold in 11 stores and two restaurants in Lenawee County.
Justin explains the ins and outs of running a cheese processing facility.
Once a week, Justin makes a trip to a local dairy farmer to pick up hundreds of gallons of unpasteurized milk. On his return, Courtney and Justin pasteurize the milk, then load the milk into a specialized cheese-making tank. They then add the culture, enzymes, and salt, stir and pasteurize, and then drain the whey. On a cheese making day, Courtney generally works around 14 hours.
Their fast growth can be attributed to the popularity of specialty foods in the region. “Cheese is a novelty. I think food always does well.” Said Justin. “It doesn’t matter what your budget is, it doesn’t matter what you make, you’re going to go out and eat.”
On top of their cheese business and Justin and Courtney’s jobs, they also have four children to keep their hands full. Luckily, Justin and Courtney have help from family members.
Courtney stirs the cheese curds and whey.
The family business has helped Justin and Courtney teach their children a lot of important life lessons and involve them in the whole process from helping to make the curds, to delivering the cheese and cleaning up.
“It’s about teaching our kids patience,” said Justin. “We take our kids on all of the deliveries. Our nine year old knows where to go with the delivery at the stores. She knows to count the bags and write down the flavors. My 3 year old helps us clean. He soaks everything up.”
The Chamberlains have many exciting plans to expand their business, including adding on to the plant and offering internet sales.
The finished product from the Chamberlains.