Milking the does and straining it into the 100 gal. bulk tank
From the bulk tank the cold milk goes to the cheese studio where it is pasteurized in the 52 gal. pasteurizer
To Cheese
After the milk has cooled from pasteurizing, cultures and enzymes are added and we wait 12 hours for the curds to form. The tender curds are cut and scooped into mesh bags to drain-some go into molds.
