This is the real reason why we are here.
Once the milk is heated rennet is added and the milk is left to coagulate for about a 1/2 hour. Next the curd is cut vertically.
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Cutting the cheese with a "swiss harp"
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| Cutting the cheese horizontally with paddles |
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| Draining the whey |
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| Heated curds |
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| Adjusting the hoops |
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| Brandon filling the hoops (in the background is the cream cheese keeping warm) |
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| Washing the cheese with salt and water while Brandon supervises |
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| The aging room |
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| Nettle hard cheese |
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| Semi hard raw cows milk cheese with fenugreek |
