CORNERSTONE
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the rules of production

  • Raw cow’s milk — never heated above 104 F prior to renneting.
  • Milk from a single herd on one farm. (No commingled milk.)
  • Milk produced from cows grazing on pasture.
  • Autochthonous cultures are developed and propagated by the cheesemaker from this milk.
  • Coagulant must be traditional calf rennet or caillette 
  • Cheese is dry/surface salted using salt produced by the nearest saltworks to the cheesemaker
  • Cornerstone is aged on wooden boards, 
  • Wild rinds: turned & brushed, but never washed
  • Cornerstone is produced is in accordance with the recipe & techniques as defined in the Cornerstone Project. 
  • The same square form is used to shape the cheese
  • The cheese is aged for a minimum five months
  • Cornerstone production may not exceed 3,000 pounds annually
  • home
  • the story
  • the rules
  • gallery
  • contact