7. Cutting

After the second press, the cheese's pH level is tested before the next cut. This cut is of our 2lb Baby Swiss wheel

The blocks are about 26 lbs and are cut in to smaller blocks from the wires on the air-powered cutter. The pieces are placed in cups and are formed in the cup to become our 2 lb wheel.

It is starting to look like our Baby Swiss! This is a very precious moment...

Now off to the brining process...