20130911-OC-RBN-3844_(9736714198).jpg
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Summary
| Description | Chapel’s Country Creamery owner Holly Foster in Easton, MD checks the set of the milk curd from fresh raw milk after vegetable rennet was added to the milk and let set, until it reaches a custard like consistency. The time varies from 30 minutes to 2 hours. The staff personally tests to see if it is ready to cut. Only a true cheese maker can tell when the curd is ready to be cut. Next, the curd is cut into small cubes with curd knives. Timing is everything in this step. Then the curds are cooked and stirred in the whey that was expelled in the cutting process. The dairy uses fresh raw milk 12-24 hours old. The milk is all-natural and contains no synthetic hormones, antibiotics, or chemical compounds. The 1150 pounds of milk in the vat will be used to make the dairy’s “Bay Blue” Cheese. USDA Photo by Bob Nichols. |
| Date | |
| Source | 20130911-OC-RBN-3844 |
| Author | Bob Nichols/Photographer/United States Department of Agriculture-Office of Communications-Photography Services Division |
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Permission
( Reusing this file ) |
Flinfo has extracted the license below from the metadata of the image (tag "IFD0:Copyright" contained "Public Domain"). The license visible at Flickr was "Attribution License". |
Licensing
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This image or file is a work of a
United States Department of Agriculture
employee, taken or made as part of that person's official duties. As a
work
of the
U.S. federal government
, the image is in the
public domain
.
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This image was originally posted to Flickr by USDAgov at https://flickr.com/photos/41284017@N08/9736714198 ( archive ). It was reviewed on 2017-12-22 17:35:15 by FlickreviewR 2 , who found it to be licensed under the terms of the cc-by-2.0, which is compatible with the Commons. It is, however, not the same license as given above, and it is unknown whether that license ever was valid. |