Blessed are the cheese makers

You'll pardon my blatant theft from the Pythons, but after visiting Cedar Grove Cheese it's just how we feel.

That's 8,000# of milk, say a thousand gallons and will become 800# of cheese. 

The hoops where the curd is stored. 

At Cedar Grove it's less than 24 hours from cow to cheese. 

They consider themselves "small" because they only use 133,000# of milk to make 13,300# of cheese... per DAY! Use 30+ dairies in the area, all certified hormone free (they test before each load) and the milk is never stored more than 24 hours.
The ancient and relatively simple process is automated now but still fascinating. After flash pasteurization the milk goes into huge vats the starter, called rennet,is added and th the liquid begins to curdle forming curds. These can be flavored and sold as is to Ms Muffet et al or pressed into drums and aged.
The whey byproduct is sold for either proteinuria drinks or road deicer. The waste water is filtered through their own wetlands greenhouse and returned to the land.
Absolutely wonderful, and tasty, stop at this innovative, holistic,  "little" cheesery.