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Cheese-making a grueling process for Lovera's Italian Market in Krebs

Making cheese is pain-staking process that takes about 17 hours of labor and another three days of sitting and waiting.
by Dave Cathey Published: October 10, 2012

/articleid/3717342/1/pictures/1853653">Photo - Lovera's Italian Market in Krebs, Oklahoma. <strong>Jim Beckel - THE OKLAHOMAN</strong>
Lovera's Italian Market in Krebs, Oklahoma. Jim Beckel - THE OKLAHOMAN

These tears of joy then bathe in ice before a three-hour spell in saltwater. The cheese emerges from the brine to hang from small nooses where it'll dry for several more hours.

“Caciocavallo is very mild, but it gets better the longer it waits,” Sam said. “The milk we get is just tremendous, too. By far the best I've ever had.”

Some of the cheese will be packaged fresh other batches will be aged up to 60 days to turn even more buttery and rich.

“I started making the cheese as a business decision,” Sam said. “But Shawn, he has so much passion for it, I just let him kind of run with it.”

by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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