Ditching the Curd - Tillamook Cheese Factory

Front:
DITCHING THE CURD TILLAMOOK CHEESE FACTORY A

Back:
CT-1017 DITCHING THE CURD Large stainless steel rakes are used to ditch the curd allowing the whey to drain. Thus the cheddaring process begins. Photo by Andrew Cier PUBLISHED BY SMITH WESTERN, INC., 1133 N.W. Glisan St., Portland, Oregon 97209 KINA ITALIA MILAN, ITALY