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14 Block Formers shape and cut cheese.
Next, the curd is blown into blockformers where the curd is pressed into 44 pound blocks. The packaged blocks then pass through a metal detector and are marked and bar coded with the exact weight, date, vat number, and block id. number. The blocks are then conveyed into a cooling room where each block is cooled to 50 degrees Fahrenheit at a constant rate during an 18 hour period.
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New Block Formers on second cheese line.
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Vacuum Sealing the bag of cheese
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Vacuum Sealing of cheese on new line
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Metal detectors insure quality
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2nd weigh scale on new cheese line
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Robotic Palletizer on 2nd cheese line
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The Rapid Cooler
This process, unique to Golden Cheese, assures improved quality and uniformity.
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Warehouse Storage
 Shredding |
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