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The Cheese Guide 15 The dairy holds tours on Saturdays that are open to the public and guided by Trimnal, and it's open for additional hours to members of the public who want to take a walking tour guided by a map and signs to explain how it all works. As many as 40 people at a time have showed up for the Saturday tours, just as the Rogue Creamery Cheese Shop, with its invitation at the door for visitors to ask whatever questions they'd like about the cheese inside, has become a popular local tourist destination. "A lot of people don't know the inner workings of their milk and cheese," Gremmels said. "At both the Rogue Creamery cheese shop and our dairy, we're aiming to change that. We want to offer a fun, interactive experience – where you can not only buy cheese and have lunch with your family, but also learn a little more about how these cheeses got to your plate and what makes them unique." message to Herd Manager Jesse Trimnal, who is able to respond right away to care for the animal. "If it sees any deviation, it will divert the milk, and we can use that for the calves, but it doesn't go into the milk tank," Trimnal said. When there's no problem, the milk is stored in the collection tank and picked up every other day for transportation to the creamery. "Everything that comes out of the cow goes right into the vat," Trimnal said. "It's all up to the cow – we're not forcing them to do anything." The Rogue Creamery cows produce less milk in an average day than do the cows in the Holstein herds of large commercial dairies, but they're expected to live longer and produce milk longer than average too. "We're looking at quality rather than quantity," Trimnal said. "The quality of life, the quality of the milk is just so much better."