There are no cheese making machines here. Just vats where the milk is warmed up, cultured, turned to a curd, cutup and molded into wheels. We follow methods used by cheese makers for thousands of years. Based on hand feel we make decisions such as temperature changes, length of stirring time and finally, the right moment for the molding and pressing stages. It takes years to develop the confidence to adjust mid process for milk that is richer in protein because of a new pasture or milkfat content that dropped because of a very hot day in the barn but such is the beauty of a craft well executed. That is our passion. That is our mission.