The Dairy Store. Products are offered for sale to the public and to other MSU food service outlets through the new Dairy Store. Cheese is also sold via mail order.
Incoming milk is tested for quality and purity.
Milk is then weighed and pasturized to insure product safety and uniformity. Taking a temperature of the cheese milk while under agitation. Curds and whey are cooked and stirred until the desired temperature and firmness of curd is achieved. Seperating the curds from the whey. Curds are then manipulated and salted in the manner appropriate to the particular variety of cheese.