Making Kosher Cheese at the Tillamook Cheese Factory

Ingredient and Equipment Check Check Starter Check Rennet Check Color Check Milk Vats Check Cheddarmaster Check Salter Check Cheese Tunnels Check Labeling Check Time for 1st Rennet Add

Add Milk and Starter into Vats Production Process Add Milk and Starter into Vats Add Rennet Add Color

Rennet Add Tank 50 FL OZ of Rennet into 52,000 lbs of Milk

Inside Cheese Vat Milk is Stirred to Separate Curds and Whey

Cheddar Master

Production Process Continued.. Curds and Whey go into Cheddar Master Whey to the bottom, Curds Up Top

Curds Pressing

Curds Pressing

Finished 40 lb blocks

Finished 8oz blocks

Labeling