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The initial step where the quality and type of milk is selected before starting cheese production.

Heating milk to a specific temperature to destroy harmful microorganisms and to ensure the safety of the cheese.

The milk is added with a coagulating agent to separate the curds from the whey.

Cutting the solid curds to release more whey and encourage the development of a firmer cheese.

Heating the curds to further expel whey and develop the cheese's texture and flavor.

The liquid part of the milk, whey, is drained away to leave behind the solids or curds.

A specific process in which curds are cut into slabs, stacked, and turned to further expel whey, characteristic of Cheddar cheese.

Salt is added to the curds to enhance flavor, inhibit bacterial growth, and assist in the formation of a rind.

The curds are placed into molds to form the desired shape of the cheese and pressed to expel any remaining whey.

The period where cheese is stored under controlled conditions to develop its flavor and texture over time.

The process of forming a natural or artificial exterior layer to protect the cheese while it matures.