production of cheese

number one

culture of lactic acid bacteria added to pasteurised milk to convert lactose to lactic acid acts as a preservative

two

milk is heated to 30C, rennet is added and enzyme rennin coagulates milk protein converting caseinogen to casein, mixture separates to curds and whey

three

curds are cut and whey is drained off

four

curds are scaled by heating to 40C to achieve the correct consistency, more whey is released

five

curds are cut again into blocks and 2% salt is added

six

salted curds are pressed into moulds which may be sprayed with hot water to produce a protective rind

seven

cheese is removed from moulds stored for 3-12 months at 5-10 C to ripen and then graded

packaging

wrapped in wax paper or vacuum packed with use by date

labelling

provides information on type quantity nutritional information, date stamp