In the creamery, stainless steel vat pasteurizers hold 2,700 pounds of milk. The temperature is held at 150 degrees for thirty minutes, killing all the "bad bugs" after which the cultures (the "good bugs" ) are added. The temperature and time on each batch are automatically recorded on a chart that is examined regularly by State Agriculture inspectors.

The milk is then pumped over into the incubating room where it remains overnight. By the following morning the culture has done its work, and there are tubs of curdled milk ready to be wheeled into the draining room where the curd will be separated from the whey and made into cheese.

The next process is called hand ladling. In this process, the curd is gently lifted out of the tubs and slipped into individual draining molds, where it will remain overnight. The object of hand ladling is to retain as much as possible of the curd's natural texture and flavor, which is what sets artisanal goat cheeses apart from the more common factory-produced goat cheeses found in the marketplace.

The following morning the 10 oz. logs are taken out of their molds and a wooden skewer is inserted in each log to hold it together. Then they are lightly salted, put on racks and moved into the cooler. These will be sold fresh within only a few days of the milking. Others will go into the curing rooms to age for three to four weeks.

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