Bunker Hill

Peter and Nancy Dauwalder, bought the company in 1962. The Dauwalders, too, began with three copper kettles; they are now in their third generation of family-owned cheese production. They utilized their particular family recipe, guaranteeing an individual taste. Other factors affect that unique taste as well. Even if every producer used the same recipe, the resulting cheese would still taste different due to the environment in which the cultures are grown and the variations in moisture content. At Bunker Hill, the curds are pressed into forms for a minimum of 12 hours, decreasing the whey moisture as well as the salt content needed in the product, the more liquid moisture we get out, the firmer the product.