Pictures of Cheesemaking Process
We stir the curds in the whey
continuously for approx. 1 hour.
The termometer is kept in the curds
and whey so we can monitor the
temperature.
Scooping out the curds to put into
the moulds.
Pouring curds with whey into
the moulds.
Pouring more curds.
Cheese being pressed.
And of course, clean up!
After cheese comes out of
press, it is floated in a brine.
After cheese comes out
of brine, it is coated with
a mold inhibitor.
Cheese is then dipped in hot wax to
keep cheese from being in contact
with air.  We use different colors for
different cheeses.