CUTTING The vat is filled with fresh raw grass-based milk, cultures and mold. Then it is stirred by hand. Vegetable enzymes are added to coagulate it. After setting, it is cut with a cheese harp to make curds.

STIRRING The curds are then hand-racked, shoveled and turned. This strengthens the individual curds and gives them integrity.

SALTING Salt is added to the vat by hand.

DIPPING A stainless steel bucket with holes is used to hand-draw the curds and pour them into hoops. The hoops are placed on drain tables and turned every 15 minutes until the curds have knitted into a wheel.

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