Nat Bacon, cheesemaking manager, measures the acidity of the fermenting cheddar cheese before proceeding to the final process of making cheese blocks that will be aged for six months to three years.
PHOTO: Joanne Ciccarello / Staff
Nat Bacon, cheesemaking manager, measures the acidity of the fermenting cheddar cheese before proceeding to the final process of making cheese blocks that will be aged for six months to three years.
PHOTO: Joanne Ciccarello / Staff
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