20130911-OC-RBN-3872
Chapel’s Country Creamery owner Holly Foster in Easton, MD has to constantly stir the milk curd of fresh raw milk so the milk curd that has been cut with curd knives does not set until whey has separated from the curd. The milk produced at the dairy is used to make artisanal cheeses. The dairy uses fresh raw milk 12-24 hours old. The milk is all-natural and contains no synthetic hormones, antibiotics, or chemical compounds. The 1150 pounds of milk in the vat will be used to make the dairy’s “Bay Blue” Cheese. USDA Photo by Bob Nichols.
20130911-OC-RBN-3872
Chapel’s Country Creamery owner Holly Foster in Easton, MD has to constantly stir the milk curd of fresh raw milk so the milk curd that has been cut with curd knives does not set until whey has separated from the curd. The milk produced at the dairy is used to make artisanal cheeses. The dairy uses fresh raw milk 12-24 hours old. The milk is all-natural and contains no synthetic hormones, antibiotics, or chemical compounds. The 1150 pounds of milk in the vat will be used to make the dairy’s “Bay Blue” Cheese. USDA Photo by Bob Nichols.