Small Batches, and the Delicacy of Crafting Cottage Cheese, the Daisy Way
Cheesemaking is a complicated, sensitive process where we introduce specific cultures (good bacteria) to milk in small batch cheesemaking vats. This combination of cultures and milk then thickens until just the right moment where it’s ready to be delicately cut, the beginning of the curd-forming process. Once cut, the thickened milk is cooked and cooled where it gets ready to complete its journey to become small cheese cubes, known as curds.
For the most part, all Cottage Cheese curds actually start square. It’s how the curds are delicately and precisely cut, and what happens after, that determines whether those curds remain intact and true to their original form. Daisy takes great lengths through an incredibly delicate and sensitive process to make sure that from the time the curds are cut, to the time the curds are coated in cultured dressing (the rich, creamy portion of our Cottage Cheese that envelopes the curds), we retain the original cube-like shape, the way curds are intended to be.
