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

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

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

The final step where cheese is packaged for sale and distributed to markets or consumers.

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

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.

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

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

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

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