Wow, a lot of questions, looks like you know your stuff! I'll try my best to answer: > Where was the creamery? Heber Valley Artisan Cheese in Midway, Utah. (W

Wow, a lot of questions, looks like you know your stuff! I'll try my best to answer: > Where was the creamery? Heber Valley Artisan Cheese in Midway, Utah. (Wasatch Back) > Where did your milk come from, did the creamery have its own animals or did it buy from an independent farmer? We raise and milk our own cows :) > What milk did you most often make cheese with? We use cow's milk. Some of our cheeses are pasteurized, others are made with raw milk (it's is high enough quality to make into cheese w/out pasteurization, the resulting cheese is creamier, plus the low pH + heat kills off most bacteria). > How much milk did you transform per day, on average? Numbers may have changed since I left, but if memory serves: each day, we processed ~15,000 lbs (1,500 gallons) milk to produce ~1,200 lbs of cheese (50 standard 22-lbs wheels) and ~300 lbs curd. (We took out about 30% of each batch to sell as curd.) > How many days a week did you spend on making cheese? We'd usually make cheese in the mornings, clean the make room in the afternoon, then cut, package, and move around aging cheese in the evenings. 5 days a week, but sometimes Saturdays. We up our production in the summer, and decrease it in the winter. > How did you process milk before making cheese? Oh, I kinda already answered this! We make cheese with raw or pasteurized milk. We process the milk the day we make the cheese (which is usually the day after we milk the cows). > What was your aging space like? We aged in 'the cave' a basically a massive walk-in refrigerator room thing. We usually age cheese for a couple months to a few years, depending on the type of cheese it is, etc. > And what were your customers like? Very kind :) We sell cheese, milk, ice cream, etc. through in store on the farm next to the cheese factory. We are also partnered with some grocery stores (Whole Foods, Harmons, Smiths) in the area, and some wholesale distributors. Let me know if you have any more questions!