Quality Milk intake:
The very basic ingredient to make cheese is best quality milk. First of all quality of milk is tested in factories in order to make best cheese. For making one pound of cheese we need 10 pounds of quality milk.
In next step milk is standardized by heating, weighted processes in order to make sure of best quality cheese production. This process is very important for the protection and its long last validity.
Coagulant and Starting step:
Initially some good bacteria are added into milk, as these bacteria help to make texture and flavor of cheese. And then rennet is added for coagulate the milk, this would result to form thick milk mass.
Once milk gets thick then cutting process starts in order to separate liquid (whey) from milk solid (curds). After cutting large pieces of curds are cooked at slow heated temperature.
For shaping and curd formation purposes, pressing methodologies are being used. Pressing cheese depends upon their sizes if they are big in size then there pressing time can of 12 hours but if they are small it may take 3 hours to get ready.
This step is used to make long life validity of cheese by moving cheese in a room that is controlled carefully for humidity and proper temperature in order to develop cheese flavor. So that it can be aged up to 10 years.