Flatiron
Beecher's Handmade Cheese
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Straight from the NY cheesemaker himself, Dan Utano:

“The demo vat is filled with about 25 gallons of milk. It’s cultured with a blend of acidifying cultures and adjunct cultures for the rind and flavor. 45 minutes after culture we add only a small amount of rennet which gives the cheese a slower coagulation time, that helps keep more moisture in the curd. We then cut the curd with a harp. After cut we stir for only about 5 minutes, and monitor our temperature and pH. At the right time we gently move curd and whey into the hoops using a pitcher. Then we flip the cheese in the forms over the course of the next 4 hours and leave the cheese in the production room to drain.

The next day we brine the cheese for 7 hours which gives the cheese it’s salt intake. After it’s been brined, it drains for a little longer in the production room and then is transferred to the affinage room. In the affinage room the cheese is flipped every day and washed every other day. The cheese is washed in a brine that helps develop the rind. This is done for the duration of aging period which is about 4 weeks.”