Fresh single herd cow milk is warmed to 98.5 F, cultured, coagulated and cut into hazelnut sized cubes which are briefly stirred and gently transferred into 30 lb moulds to make large tommes. After 24 hours the tommes are broken and milled finely through a meat grinder. The milled curd is dry salted and then pressed for 24 horus before being transferred to our ripening room for a minimum of 4 months.