The organizations are locally in Minnesota and the Twin Cities as well as in Tennessee.
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At Bongards’, raw milk comes in by the semi-tanker to begin the cheese making process. After a truck arrives, a sample of the milk is taken and sent to Bongards’ lab to be tested. Tests are run to check for antibiotics or other contaminants. If the milk isn’t pure, it is never unloaded or used. After given the (literal) green light, a vacuum hose is attached to the truck’s spigot and the milk enters a series of stainless steel pipes to go into the plant.