The curd, after cutting and before stirring.
After the 40 minute stirring process. The curds are being raised to 120 degrees (F).
Initial press at 10 pounds. The cheese was turned and re-wrapped 3 times before pressing overnight at 15 pounds.
After initial press.
Whey.
Now the cheese is in a warm refrigerator being turned daily to develop a rind. After one week of rind development, we will bring it in to room temperature where the eyes will develop over a period of a couple weeks. Then it is back to the fridge for aging (3 months minimum).
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