The cheese production begins with the morning milking at
about 2:00 am. Around 4:00 a.m., the fluid milk is pumped
directly into stainless steel vats in the cheese production
facility adjacent to the milking barn, guaranteeing a
freshness that can’t be duplicated. Several natural
ingredients are added to the Grade A, raw milk: cultures for
flavor and to increase acidity, enzymes in order for the curd
to form, kosher salt for flavor and mold (penicillium
roqueforti) to create the blue veins in the cheese. When the
milk reaches a specific pH level and the curd feels right
(a combination of science and art), the curd is cut,
the whey is drained from the curds and the curds are
hooped (poured) into forms to make the wheels.

The following day the cheese is removed from the forms and
taken to a curing room for about 3 weeks. In the curing room
the wheels are hand-salted, turned numerous times by hand
and punched with stainless steel needles to introduce oxygen
into the body of the cheese. The oxygen is needed to activate
the mold and create the blue veins found in Original Blue.
The last step is the aging room. Here the wheels are left for
5-6 months. During this long aging process the creamy texture
and full-flavors develop.