Photo
Nick Mronzinski stirred curds at Young’s Jersey Dairy in a cheese vat that has been used to turn the farm’s fresh milk into local cheese for the last 18 months. The yellow cheddar cheese made on a recent visit will be used to top burgers and salads at Young’s restaurants.

Curds

Nick Mronzinski stirred curds at Young’s Jersey Dairy in a cheese vat that has been used to turn the farm’s fresh milk into local cheese for the last 18 months. The yellow cheddar cheese made on a recent visit will be used to top burgers and salads at Young’s restaurants.

Copies of most photos produced by staff of the Yellow Springs News are available for purchase. e-mail ysnews *at* ysnews.com or call 937.767.7373.

No comments yet for this article.

The Yellow Springs News encourages respectful discussion of this article.
You must to post a comment.

Don't have a login? Register for a free YSNews.com account.

Weather forecast by WP Wunderground & Denver Snow Service