Milk curd in the hooping process at Chapel’s Country Creamery in Easton, MD, the curd will drain in the cheese hoops for 24 hours being turned during the process until the whey has drained. The cheese is then aged 60 days or longer. The dairy’s Chapelle, Talbot Reserve and Bay Blue are placed in a climate-controlled cave, which gives the cheese its unique flavor. The cave-aged cheeses develop their own natural rind. USDA Photo by Bob Nichols.