Wisconsin is known as americas dairyland because we make the most cheese but also the best cheese. What we are looking at here is the milk intake room where the milk comes from the farmers, from the truck, into the silo. After that occurs and the past riser. The milk for 15 seconds. The purpose of the pasteurize or is to kill all harmful bacteria to humid. Humans. This cools down to 90 degrees and heads to the that. Vat. Right now, we are making g number one. The other cheese we make is eddar, with steam. With hot water as well. We dipped it and rate it as you rake it is use on the pictures before. As you saw in the pictures before. This makes sure the cheese goes through evenly. After the cheeses pressed for the brinea goes to room for two days. That is to salt the cheese evenly. For mainne of the ingredients that give your cheese culture. This is the wheel. These go from california to florida to boston, las vegas. After the cheese has been sitting in the brine for todays days, we rem