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Feb
27
2015
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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.

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