He is required to double rinse all of the cheesemaking equipment with organic certified sanitizers again. He makes sure the truck driver who delivers the milk faithfully documents every stop on his trip from dairy to factory. He constantly measures the temperature of the milk and documents the exact amount of cheese the liquid milk volume should produce. I like cows. As to the factory's reputation for high quality, Laffranchi is justifiably proud.
People walk in, look at our cheese being made and taste it there.
They have a sense of where their food comes from and they like that. Then the curds are taken out and pressed into blocks of cheese and set aside for aging. Supervising the transformation from milk to curds, before the curds are pressed into blocks. Visitors to the factory can watch the cheesemaking through a plat-glass window. Laffranchi said the small size of the factory gives him the flexibility to work at the cheese's pace, which is critical in the production of premium cheese.