At Grafton, there were several huge, gleaming tanks, each with milk at a different temperature.
The employees add rennet and agitate the milk, and over time, curds form.
They pack the curds into blocks, and they flip and stack these blocks over and over to get rid of moisture and develop flavor. This process has its own verb: cheddaring, and it’s really hard work.
Rose and Adam of CloverHSQ became expert cheddarers by the time the trip ended.