Temperature readings for pasteurization of the milk at 63 degrees Celcius for 30 minutes.
Adding cultures/rennet to the milk while stirring.
Cogulation of the milk and checking for clean cut.
Cutting the curd with knives.
Cooking the cut curds to the proper temperature and pH.
Stirring while cooking the curds.
Preparing and sanitizing the moulds.
Curds in the vat.
Draining of the whey and separating the curds.
Filling the moulds with curds.
Pressing of the moulds.
After pressing, cheese wheels go into the brine.
Drying of the cheese for 2-3 days.
Vacuum sealed cheese wheels in the aging room. Held for 2-3 months at 10-12 degrees in the aging rooms.
Natural rinded cheese wheels in the aging room.