new icn messageflickr-free-ic3d pan white
20130911-OC-RBN-3855 | by USDAgov
Back to photostream

20130911-OC-RBN-3855

Chapel’s Country Creamery owner Holly Foster in Easton, MD cuts the milk curd with a curd knife in small cubes. Timing is everything in this step. Then the curds are cooked and stirred in the whey that was expelled in the cutting process. 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.

2,679 views
0 faves
0 comments
Taken on September 11, 2013