Cheese making

1600 gallons. Use raw milk. Cut curds into square forms. Net in mold with lid. Then press curds for 3 hours. Low fat milk is only half rounded. Mix herbs with milk intub. A brine bath starts giving flavor. Kills bacteria. 70 cheeses in one production line. The cages allow cheese to float. Hotel blocks are square forms. Less salt in rectangular molds. Wax allows breathing. Then back on shelf. Every 2 days they flip. Truffles from Italy. Goat cheese made here. Gouda seems to be curds, brine, and herbs.

His family has owned the farm since 1632. He's hoping his youngest son son will want to be a farmer. Family Kiuper.Läs mer