Cultures are added to fresh, whole milk and it ripens slowly over 14 hours. The curd is then seperated from the whey by scooping and draining through flour sack towels in a warm room for another day. The following morning it's all hands on deck to salt, mix and package this rich, buttery cheese. It's made from whole milk with no added cream so it has less calories than cream cheese, a richer flavor and lighter texture. Great on it's own and lends itself well to all kinds of recipes. Comes in 6oz package.