Great cheese starts with grass and cows like Victoria.

Milking is done twice a day.

Next, the milk is pumped from the refrigerated holding tank to the cheese vat.

The milk is brought up to temperature and cultures are added.

Then rennet is added. This enzyme will change the milk to a yogurt like consistency. This knife then cuts the "curd" into many small pieces.

The curd is then heated further while stirring to avoid matting.

When the curd reaches the correct acidity and consistency, the whey is drained.

Cutting a swath down the middle facilitates the draining process.

Sometimes spices or salt is added before we put the curds into molds to be pressed.