https://www.milnervalleycheese.com/blog daily 0.75 2019-02-18 https://images.squarespace-cdn.com/content/v1/589e9d089f745664e69ad2bd/1488064642121-HJOPBCR6RTU541NIX28N/IMG_5954.JPG Blog https://www.milnervalleycheese.com/blog/2017/10/17/mandarin-orange-goat-cheesecake monthly 0.5 2017-12-23 https://www.milnervalleycheese.com/blog/heritage-farm-evolves-to-keep-up-with-the-future monthly 0.5 2021-05-20 https://images.squarespace-cdn.com/content/v1/589e9d089f745664e69ad2bd/1517096878445-XAI2F3U66BVNI7EVSE70/DSC00677.JPG Blog - Heritage Farm Evolves to Keep Up with the Future Lower Mainland Sheep Producer members were treated to a tour of Milner Valley Cheese's goat dairy in Langley last month. The Smith family milks 55 goats in their newly renovated dairy. https://www.milnervalleycheese.com/blog/2011/02/12/thecheesemakingprocess monthly 0.5 2017-10-21 https://images.squarespace-cdn.com/content/v1/589e9d089f745664e69ad2bd/1508547294199-KWC8M7YK5D8WAUABLYMW/182661_10150093166762420_2245748_n.jpg Blog - The Cheesemaking Process Temperature readings for pasteurization of the milk at 63 degrees Celcius for 30 minutes. https://images.squarespace-cdn.com/content/v1/589e9d089f745664e69ad2bd/1508547290904-QUFE9ASGB8H1D3234IJX/169015_10150093166842420_4507928_n.jpg Blog - The Cheesemaking Process Adding cultures/rennet to the milk while stirring. https://images.squarespace-cdn.com/content/v1/589e9d089f745664e69ad2bd/1508547292959-KOEBZ0FG6PYUNC71QHVK/181758_10150093166877420_7304416_n.jpg Blog - The Cheesemaking Process Cogulation of the milk and checking for clean cut. https://images.squarespace-cdn.com/content/v1/589e9d089f745664e69ad2bd/1508547294326-JSBLWY3MZIV0291UDVB9/182706_10150093166927420_6196787_n.jpg Blog - The Cheesemaking Process Cutting the curd with knives. https://images.squarespace-cdn.com/content/v1/589e9d089f745664e69ad2bd/1508547290319-192X8P67FL5APHNL45TN/168373_10150093166972420_6074341_n.jpg Blog - The Cheesemaking Process Cooking the cut curds to the proper temperature and pH. https://images.squarespace-cdn.com/content/v1/589e9d089f745664e69ad2bd/1508547293484-O11DS3X5QOARTWIH4JSZ/181934_10150093166997420_4119600_n.jpg Blog - The Cheesemaking Process Stirring while cooking the curds. https://images.squarespace-cdn.com/content/v1/589e9d089f745664e69ad2bd/1508547292319-E1AZO9NXWPO8F83ZFOMC/181683_10150093167047420_1200013_n.jpg Blog - The Cheesemaking Process Preparing and sanitizing the moulds. https://images.squarespace-cdn.com/content/v1/589e9d089f745664e69ad2bd/1508547290793-U8QNHD5GYLMVA7XVE7IX/168923_10150093167102420_1999268_n.jpg Blog - The Cheesemaking Process Curds in the vat. https://images.squarespace-cdn.com/content/v1/589e9d089f745664e69ad2bd/1508547292255-4E9SV2RYFXKPMXFOC8JZ/180531_10150093167137420_2619400_n.jpg Blog - The Cheesemaking Process Draining of the whey and separating the curds. https://images.squarespace-cdn.com/content/v1/589e9d089f745664e69ad2bd/1508547291672-KKXHSISHPK4OCC6K9QK9/180512_10150093167192420_3485107_n.jpg Blog - The Cheesemaking Process Filling the moulds with curds. https://images.squarespace-cdn.com/content/v1/589e9d089f745664e69ad2bd/1508547294858-4ZNHCN8UCWZZ1UHUXSTQ/182744_10150093167242420_3460724_n.jpg Blog - The Cheesemaking Process Pressing of the moulds. https://images.squarespace-cdn.com/content/v1/589e9d089f745664e69ad2bd/1508547292919-HJL8M7ZOML7GWTSUS6PR/181691_10150093167457420_2101383_n.jpg Blog - The Cheesemaking Process After pressing, cheese wheels go into the brine. https://images.squarespace-cdn.com/content/v1/589e9d089f745664e69ad2bd/1508547291529-J45YM07WZDMDKJGG798Q/180489_10150093167397420_8365288_n.jpg Blog - The Cheesemaking Process Drying of the cheese for 2-3 days. https://images.squarespace-cdn.com/content/v1/589e9d089f745664e69ad2bd/1508547290399-A5N27N1L0F24OGX7HWJD/168395_10150093167307420_7745018_n.jpg Blog - The Cheesemaking Process Vacuum sealed cheese wheels in the aging room. 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