File:20130911-OC-RBN-3844 (9736714198).jpg

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Summary[edit]

Summary
Description	Chapel’s Country Creamery owner Holly Foster in Easton, MD checks the set of the milk curd from fresh raw milk after vegetable rennet was added to the milk and let set, until it reaches a custard like consistency. The time varies from 30 minutes to 2 hours. The staff personally tests to see if it is ready to cut. Only a true cheese maker can tell when the curd is ready to be cut. Next, the curd is cut into small cubes with curd knives. Timing is everything in this step. Then the curds are cooked and stirred in the whey that was expelled in the cutting process. The dairy uses fresh raw milk 12-24 hours old. The milk is all-natural and contains no synthetic hormones, antibiotics, or chemical compounds. The 1150 pounds of milk in the vat will be used to make the dairy’s “Bay Blue” Cheese. USDA Photo by Bob Nichols.
Source	Wikimedia Commons file page
Author	U.S. Department of Agriculture Bob Nichols/Photographer/United States Department of Agriculture-Office of Communications-Photography Services Division
Permission	See original Commons license details.

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	Date/Time	Thumbnail	Dimensions	User	Comment
current	02:06, 7 June 2026		2,711 × 4,081 (4.13 MB)	Maintenance script (talk \| contribs)	== Summary == Importing file

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File:20130911-OC-RBN-3844 (9736714198).jpg from Wikimedia Commons

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Curdling

Metadata

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Camera manufacturer	NIKON CORPORATION
Camera model	NIKON D300
Author	Bob Nichols
Copyright holder	Public Domain
Exposure time	1/50 sec (0.02)
F Number	f/4.5
ISO speed rating	400
Date and time of data generation	10:14, 11 September 2013
Lens focal length	80 mm
Source	United States Department of Agriculture-Office of Communications-Photography Services Division
Credit/Provider	United States Department of Agriculture-Office of Communications-Photography Services Division
Headline	Chapel's Country Creamery
Short title	20130911-OC-RBN-3844
Image title	Holly Foster, owner Chapel’s Country Creamery in Easton, Maryland checks the set of the milk curd of fresh raw milk after vegetable rennet was added to the milk and let set, until it reaches a custard like consistency. The time varies from 30 minutes to 2 hours. We personally test to see if it is ready to cut. Only a truecheese maker can tell when the curd is ready to be cut. Next we cut the curd in small cubes with curd knives. Timing is everything in this step. Then the curds are cooked and stirred in the whey that was expelled in the cutting process. The dairy uses fresh raw milk 12-24 hours old. The milk is allnatural and contains no synthetic hormones, antibiotics, or chemical compounds. The 1150 pounds of milk in the vat will be used to make the dairy’s “Bay Blue” Cheese. Foster mentioned, “By producing our own cheese from start to finish, we insure the highest quality possible.” USDA Photo byBob Nichols
Usage terms	Public Domain
City shown	Easton,
Horizontal resolution	600 dpi
Vertical resolution	600 dpi
Software used	Adobe Photoshop Lightroom 3.6 (Macintosh)
File change date and time	20:33, 12 September 2013
Exposure Program	Shutter priority
Exif version	2.3
Date and time of digitizing	10:14, 11 September 2013
APEX shutter speed	5.643856
APEX aperture	4.33985
APEX exposure bias	1.3333333333333
Maximum land aperture	4 APEX (f/4)
Subject distance	0.79 meters
Metering mode	Pattern
Light source	Unknown
Flash	Flash did not fire
DateTimeOriginal subseconds	94
DateTimeDigitized subseconds	94
Sensing method	One-chip color area sensor
File source	Digital still camera
Scene type	A directly photographed image
Custom image processing	Normal process
Exposure mode	Auto exposure
White balance	Auto white balance
Digital zoom ratio	1
Focal length in 35 mm film	120 mm
Scene capture type	Standard
Scene control	Low gain up
Contrast	Normal
Saturation	Normal
Sharpness	Normal
Subject distance range	Unknown
Serial number of camera	3124025
Lens used	24.0-85.0 mm f/2.8-4.0
Date metadata was last modified	16:33, 12 September 2013
Original transmission location code	Office of Communications (OC)
Special instructions	Please credit: USDA Photo by Bob Nichols
Category	dairy
Unique ID of original document	2EAE3CA5AB9F7421F1C5552A5AB691A3
Copyright status	Copyright status not set
Supplemental categories	milk curd
Keywords	Chapel's Country Creamery Easton Holly Foster Maryland OC Office of Communications USDA United States Department of Agriculture artisan cheese dairy milk curd
Contact information	www.usda.gov 1400 Independence Ave., SW Washington,, DC, 20250 United States 202-720-6633
Country shown	United States
Province or state shown	Maryland
Sublocation of city shown	Chapel's Country Creamery
IIM version	4