Milk from the morning goes into the vat in the afternoon, and you can watch the whole thing happen through the creamery window — curds forming, the whey draining off, and the whole mass cut, stirred, and pressed into molds by hand. A cheesemaker works through it out loud as they go, explaining what the culture is doing, why the temperature matters, and why the same milk can become three completely different cheeses.
The session runs about an hour. Samples of the last batch are handed out at the end, and the finished wheels turn up on the menu at The Greenhouse once they've had time to age.
