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