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Cheese: Baby Swiss

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Description: This Baby Swiss is a mild white cheese that's great for melting. It has a good tang to it making it great to pair with savory or sweet items. Made by students at W.B. Saul High School & manufactured at Misty Creek Dairy, another one of our delicious cheese producers!

With the school’s on-site dairy, sheep, beef cows, and crop fields, students in Food Science & Processing get to consider issues related to food, literally from “farm to table.” Students in this program will start by gaining an understanding of what food is- identifying the biological and chemical compounds that make foods look the way they do, taste the way they do, and react the ways they do when people prepare or process them in various ways. Students will also study the marketing, packaging, labeling that goes into making foods healthier, tastier and safer for consumers, as well as the political and cultural forces which are at work behind the food choices we all make every day. Food processing is the largest industry in the United States, and as the world's population continues to grow, the job market for trained food scientists is expected to grow rapidly - after all, everyone has to eat!

Ingredients: Raw Cows Milk, Rennet, Cheese, Culture, Salt.

Storage: Rewrap every few days. Make sure you keep the cheese protected from the refrigerator air.
W.B. Saul High School

W.B. Saul High School

Brought to us by the Food Science & Processing program at W.B. Saul High School these cheese are made by the students of W.B. Saul. The schools 55-acre campus -including a working dairy barn, greenhouses, pastures, small animal facilities and a seasonal farm stand- keeps students exploring agriculture through hands-on experiences. With the school’s on-site dairy, sheep, beef cows, and crop fields, students in Food Science & Processing get to consider issues related to food, literally from “farm to table.” Students study the marketing, packaging, labeling that goes into making foods healthier, tastier and safer for consumers, as well as the political and cultural forces which are at work behind the food choices we all make every day.

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