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The cheese is stored under controlled conditions to develop flavor and texture over time, ranging from weeks to years.

Adding a culture to the milk to lower the pH, which helps in curdling by changing the structure of casein proteins.

Heating and occasionally washing the curd to influence the texture and moisture of the cheese.

Applying pressure to the curds within molds to form the cheese and remove remaining whey, creating a firm texture.

Placing the pressed cheese into molds that help form the shape and final appearance of the cheese.

Heat milk to at least 161°F (72°C) for 15 seconds or 145°F (63°C) for 30 minutes to eliminate harmful bacteria and to ensure safety.

Allow curds to drain in a mold or cheesecloth to remove excess whey and begin shaping the cheese, influencing texture and moisture level.

Formation of a rind on the surface of the cheese during aging, due to drying and interaction with molds or bacteria.

Regularly flipping the cheese to ensure even moisture distribution and rind development during the aging process.

Tasting and inspecting the cheese at different stages to ensure proper flavor development and to make any necessary adjustments to the process.

Cheesemaking is the craft of turning milk into cheese by coagulating the milk proteins through acidification and enzyme addition.

Select high-quality milk, preferably raw milk from cows, goats, or sheep, ensuring good flavor and texture for the cheese.

Cutting the coagulated milk into smaller pieces to expel whey and encourage curd firming.

Salt is mixed with the curds to enhance flavor, expel whey, inhibit bacterial growth, and aid in a rind formation.