It couldn't be simpler. As the cows are being milked, the milk is sent to our cheese vat, which is an old bulk tank. Cultures and rennet are added. There is no heating, cooling, or treatments given to the milk. It is "old school" and it is what it is.
All is quiet while the milk sets. This will make 70 (3.4 pound) wheels of cheese - maximum capacity for our facility.
