Equipment used for the cheese-making process is kept in a controlled room in the Charles L. Taylor Agriculture Center on Western Kentucky University’s farm. “Being food grade and stainless steel ain’t cheap,” explained Gary Beu, who is in charge of the creamery and all of its operations. “We keep everything sterile, almost like an operating room.” The creamery produced its first cheese on April 19th, and has been making cheese eery Wednesday since then.