It may not look like much from the outside, but ours is one of the sweetest little creameries you'll find anywhere.  
The inside of the creamery is a little more impressive...here Jennifer is cutting the curd into small cubes. Our cheeses are made in very small batches - 40 gallons at a time. It takes approximately six hours to make cheese. Once the curd has been formed into wheels, the cheese is flipped five more times that afternoon before being moved to the aging room to be properly shaped and brined. After brining, the young cheeses are aged for at least two months before they are ready to go to market.