Cutting the curd. Prior to this step, the milk has been pasteurized and cooled, then cultures, rennet and a small amount of salt are added.

Cutting the curd with a nifty tool from Switzerland. John designed this kettle himself.

Mixing the curd.

Anne is checking for larger chunks of curd, which are removed or cut further.

Molds and weights

John and Anne Hoyt, Cheesemakers

John pulls the curd from the whey.

The curd goes into the molds, which have micro perforations to let the whey out.

This is what the curd looks like before it is pressed...

The weights help to press they whey out of the cheese.

Cutting has to be precise.

At this point, John is waxing philosophic about the virtues of cheese.

Entrance to the cheese cellar.

We leave the cheese in the creamery and walk over to the cellar. This is a wide shot of Black Star Farm. The vineyard is in the background.

After the cheeses are pressed in the molds for 24 hours, they come into this brine bath for 24 hours. This is where their life in the cellar begins.

After the cheese is brined for 24 hours, it is moved to wooden shelves where it ages for 3 months to 2 years.

Younger cheeses are in the foreground.

Glorious cheese.

Oldest cheeses on top, youngest on bottom.

Once the rind is sufficiently formed, they are spun in this machine (while in brine). This machine is what forms the characteristic ridges on the rind.

All of these are turned, washed, and brushed with salt water by hand- every day.

This is what 2000 wheels of Raclette looks like.

Back in the creamery, Anne turns the cheese to ensure the whey leaves the curd evenly.

Some of the many awards bestowed upon Leelanau Cheese.

Finished Product.