Making the Cheese
Peek inside the cheese making process
All the cheese made at Yellow House starts as local, fresh milk. Milk is transformed into cheese by hand in small batches.
Yield varies by species, sheep or cow, by time of year and diet of the animals.
The cheese is aged in our converted root cellar cheese cave for a minimum of 60 days before it is ready for sale.
Here is a quick picture display showing the cheesemaking process.