mateo kehler: absolutely. - it's so good. yeah. mateo kehler: it's been a journey riding the crest of this amazing wave of artisan foods. all cheese has the same four ingredients. it's milk, cultures, rennet, salt. so i do not know what rennet is. should we look at our rennet? yeah. this is the fourth stomach of an unweaned calf. and it's pretty fundamental to the cheese making process. yeah. tabitha lipkin (voiceover): rennet helps form solid curds from the milk. see that? yeah, you can literally feel it like congealing. - yeah. - whoa! tabitha lipkin (voiceover): and is crucial in finding the right flavor and the right shaping texture for cheese. [bell rings] something new is waiting to be born! [music playing] this is the cheese. mateo kehler: it's like a library of our labor which we keep anywhere between 9 and 18 months. i'm kind of speechless right now. mateo kehler: cheese is an original form of capital. this is like a piggy bank of milk. let's name her angelica. oh my goodness, angelica. what an angel. it's so good. there's