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Step 1
Milk is checked to make sure that there are no antibiotics or other things which could affect the cheese-making process. -
Step 2
The milk is then heated for a short period of time to kill any harmful bacteria. (Pasteurisation Process) -
Step 3
Special starter Cultures (a form of fermented milk) are then added while the milk is still warm from the heating process (Pasteurisation Process). -
Step 4
Rennet is also added to the milk, which quickly turns the milk to curd. -
Step 5
The Curd is then cut up into small blocks -
Step 6
The small blocks are then heated -
Step 7
The Whey is drained off -
Step 8
The grains from the drained Whey are allowed to become mated together again to form large slabs of curd -
Step 9
The curd is pressed and salt is added to it, this adds flavour an helps to preserve it. -
Step 10
The cheese is stored to dry out and ripen.