From cow to cheese Producers explain how a batch of stirred-curd cheese is prepared.
Visitors can watch the process through viewing windows.
It was on morning refreshment tables, the main ingredient in a pre-lunch sampling in dishes on the lunch buffet, and part of the centerpiece of both a cheese and wine tasting and a cheese and bourbon tasting. Gabrielle Carmichael has tried to make it but has not been successful in duplicating the smooth taste. The Indianapolis Star. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.