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