Cheese-making process
Making artisan cheeses such as Sprout Creek Farm's Toussaint, Ouray, and Barat is a labor-intensive, three-month process.

Temperature is taken	Rennet is added	Milk is stilled	Curd is tested
Curd is cut lengthwise	Curd is recut	Paddles are reattached	Heat and gentle mixing release whey
Cooked curd has a clean break	Curds are moved as whey is drained	Barat is scooped into molds	Flipping Barat to give shape
Salt is added	Stirring mixes the salt	Ouray is packed into molds	Molds are gently packed
All molds are filled	Ouray is flipped to flatten both ends	Toussaint is flipped to flatten both ends.	New cheese rests in molds
Edges of Barat are trimmed	Wheels are salted	Unmolded cheese awaits salting	The rind begins to form on new cheese
Cheese ripens for at least two months	Cheese is turned daily	Ouray is turned	Scrupulous cleaning insures quality cheese
Rinsing the cheese harp	Brushing aged cheese	Finished cheese awaits wrapping and shipping	Aged Toussaint, Ouray, and Barat

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