[Cady Curd]

 

Here is my favorite place, where my family members get their "culture".

[Photo of ''OO'' Vats]

The vats are filled with pasteurized milk. Starter cultures of lactic acid producing bacteria and coagulating enzyme are added to the milk. The milk is heated until it coagulates and is then cut into curds. Times and temperatures are controlled under the watchful supervision of licensed cheesemakers.

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[Logo] CADY CHEESE FACTORY, INC.
126 Hwy. 128, Wilson, WI 54027
Phone 715-772-4218
Fax 715-772-4224
info@cadycheese.com
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