This is so awesome it deserves a post of its own… Master Cheesemaker Bruce Workman and Roelli Cheese’s Chris Roelli feed cheddared slabs into the mill to make Cheddar curds. Whether a cheese is cheddared (pictures in the last post) and milled determines — to many people — whether a given cheese is a “real” Cheddar. Many makers these days use a “stirred-curd” method which is less labor intensive.
These folks are traditionalists here:
Gordon ("Zola") Edgar 