Cato Corner Farm

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Cheese maker Becky Smith pours a solution of rennet and water into a... News PhotoAging Process,Agriculture,Bacterium,Cheese,Colchester,Conflict,Connecticut,Cow,Craftsperson,Creativity,Cultures,Curd Cheese,Dairy Product,Farm,Finance,Food,Heat - Temperature,Horizontal,Human Interest,Hygiene,Jersey Cattle,Making,Merchandise,Milk,People,Pouring,Solution,Sustainable Resources,USA,Vat,Waist Up,WaterPhotographer Collection: Getty Images News 2013 Robert NickelsbergCOLCHESTER, CT - JANUARY 10: Cheese maker Becky Smith pours a solution of rennet and water into a vat of heated raw milk January 10, 2013 at the Cato Corner Farm in Colchester, Connecticut. A bacteria culture added with the rennet will form the essential curd. The Cato Corner Farm has been making artisanal cheese from raw milk for over 15 years. The cheese is sold to restaurants and at farmer's markets in the New York City area. The farm is owned and operated by a mother and son team, Elizabeth McAlister and Mark Gillman. (Photo by Robert Nickelsberg/Getty Images)