Making Kosher Cheese at the Tillamook Cheese Factory

Check Starter

Check Rennet

Check Color

Check Milk Vats

Check Cheddarmaster

Check Salter

Check Cheese Tunnels

Check Labeling

Check Time for 1st Rennet Add

Ingredient and Equipment Check

Production Process

Add Milk and Starter into Vats Add Rennet Add Color

Rennet Add Tank50 FL OZ of Rennet into 52,000 lbs of Milk

Inside Cheese VatMilk is Stirred to Separate Curds and Whey

Cheddar Master

Production Process Continued..

Curds and Whey go into Cheddar Master

Whey to the bottom, Curds

Up Top

Curds Pressing

Curds Pressing

Finished 40 lb blocks

Finished 8oz blocks

Labeling