Free Press: Curd is the word
Galina Beilis makes “kitchen cheese” and she decided to try to find a way to make it for a wider market, finding her way to the Dairy Sciences Lab at the University of Manitoba.
“I brought my idea to make fresh cheese because you can’t find it here in the stores,” she says. “It’s all processed cheeses made from powdered milk and whatever else they put in there — all this stuff — and there are no local cheeses like our cheese.”
Working with the university, (where production is constantly monitored by the Canadian Food Inspection Agency) she further developed her cheese and brought it to market about two-and-a-half years ago.