CHEESE PROCESS — John Griffith, co-owner of the local dairy, is shown as he helps stir a 10,000 pound batch of whole milk which is being purposely curdled in a large stainless steel vat in one of the first steps in the cheese making process.; Mr. Griffith is shown with Calvin Little as the two have just finished lowering a metal container over the 500 pound barrel of cheese; Mr. Griffith cuts the solidified curd into rectangular stripes after the whey has been drained away.; John Griffith and Rex Stout prepare to wrap the finished product, made into a 500 pound mold called a barrel, in a polyethylene bag.