Collection and receiving of fresh milk from Farmers and micro dairies.
Separation of Fat from the milk to reduce fat content from the malk.
Milk is heated above 72 degrees Celsius for more than 15 seconds and cooled down to complete pasteurization process to kills harmful bacteria.
Lime juice and salt is added in a very very negligible amount to coagulate the milk.
Coagulated milk is now separated into whey and cheese.
Solid portion of cheese is now wrapped in a burlap/jute bag and highly pressed for 24 hours to let it dry and have a block shape cheese.
Solid Cheese block is now cut into a different cheese sticks sizes for drying.