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°C for over 15 seconds, then cooled to complete pasteurization and kill 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.

The solid cheese is wrapped in a burlap or jute bag and pressed for 24 hours to dry and form a block shape

Solid Cheese block is now cut into a different cheese sticks sizes for drying.