How Cheese is Made

Although each cheese requires unique procedures, equipment and methods, the fundamental principles of cheesemaking remain the same. At the most basic level, cheese is a concentrated form of milk. The major components of cheese are proteins, fat and water. During the cheesemaking process, the proteins and fats coagulate and concentrate into a solid mass, moisture levels are reduced and the remaining liquid whey is drained off. The following outline the steps required in the cheesemaking process.

Weighing & Standardization of Milk

The milk is weighed and tested for quality and purity. Milk composition varies throughout the year and the milk produced from the cows will have different amounts of fat and protein each month. The fat content is adjusted according to the type of cheese being made. This ranges from part-skim to whole milk or cream. As a general rule, 10 pounds of milk will make about one pound of cheese.

Pasteurization
Starter Cultures
Addition of Rennet
Cutting & Cooking the Curd
Draining the Whey
Curd Handling & Salting
Filling the Forms
Curing or Ripening

Video Courtesy: Wisconsin Cheese