The milk used for cheese making is pumped through an underground line from the dairy to the processing room, filling the 1500 liter vat.  Then it is pasteurized and cooled to the right temperatures so bacterial culture and rennet can be added.  The milk is stirred gently then left to form a curd.

Then the cutting begins.  Some whey is let out, the temperature brought up and the curd is cut some more.  This is done one more time, then it is left to rest and ripen.  The whey is drained off and it is packed into molds, spices may have been added to make one of our flavored cheeses. 

The molds are turned upside down and let rest for a few minutes.  Then the cheese is taken out, flipped and put back in the mold, now it is ready for pressing. 

After about five hours the weight is removed and the lids of the molds taken off. The cheese rests at room temperature for a few hours, then goes in the brine bath to soak up some salt and form a good rind.  After the brine bath it needs a day per side to dry.

Then comes coating, one side at a time with a day to dry after each.  This is done three times for each cheese.

When the coating process is finished the cheese needs to be kept in the ripening room for six weeks to six months before it is ready for sale.

​