The cheddaring process is a sight to behold! After the whey drains from the cheesemaking vat, the curds form into semi-hard packs that are cut up into slabs. These loaf-shaped slabs are stacked and restacked to expel extra moisture. The slabs are milled into cheddar "fingers," the shape of which maximizes surface area for salting. The fingers are packed into forms called hoops, and packaged the next day for aging. The cheesemaking team recently hit their halfway processing goal: they've cut and