We make our cheeses in small, 40 pound batches. We start by filling our processing tank with raw cow’s milk fresh from our milking parlor. Over the next 8 to 10 hours, we pasteurize the milk, add the appropriate enzymes and cultures depending on the variety of cheese, and pack and press the cheese curd into molds. We regularly turn the cheese to ensure proper drying, and seal it in wax one week after it is made. All three varieties are ready to be enjoyed two weeks after they are made and sharpen nicely over time.