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