CJ Buglar

Last Wednesday, the Process ENGI 3600 class went on a field trip to Five Brothers Cheese in the Goulds. Students saw how cheese is made in an artisan batch scale operation with temperature controlled milk storage and quality assurance, a 1000 litre capacity combined pasteurizer and cheese vat (reactor), solid-liquid separation, and then aging. Adam Blanchard, co-owner of Five Brothers Cheese, was kind enough to send everyone home with yummy samples! Five Brothers Cheese has raised a challenge to the class for the best design to reduce whey waste with $500 in cheese as the reward! Let’s get cheesy!