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Gary Grossen, master cheesemaker at Babcock Hall, is testing the consistency of the thickened milk “by feel” to see if it’s ready to cut into curd. Early in the cheese-making process, rennet, a coagulant, is added to milk to thicken it into the solid mass you see in the photo.
Image credit: Wolfgang Hoffman

Grossen cuts the thickened milk into curd. This batch will eventually become cheddar cheese.
Image credit: Wolfgang Hoffman

Grossen has drained the excess whey from the vat, so only the cheese curd remains, and is now cutting the cheese into blocks. Grossen will next stack the blocks to further compress the whey before wrapping each block for storage and aging.
Image credit: Wolfgang Hoffman
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