Hamilton’s The Udder Way wins multiple accolades at World Cheese Awards
“Obviously everybody wants to make money, but what really drove me initially was I just love making cheese … I’m just happy that I pursued a passion,” said Krueger.
Making the award winner is a “long process,” according to Krueger, requiring six months of aging for the flavour to develop. “We set the milk with rennet then we cut that into small pieces … cooking the cheese for a certain period of time … put it into cheese molds … drain for 24 to 36 hours, then after that it goes into the aging room.”
“Certain cheese from certain areas, they have a very particular flavour, that has a lot to do with what the animals are actually eating … it’s a big part of it,” he said.
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