Typically, the following stage in the cheese making process is pasteurization. During pasteurization, the milk is heated to 161°F for 15 seconds to ensure product safety and uniformity. Some cheeses are made with raw milk, that is not treated at all by heat. Others undergo a process of thermalization that treats milk at a lower temperature (between 135-154°F).

Starter cultures are enzymes that help curdle the milk help achieve the correct texture and flavor in the cheese making process. These cultures convert the lactose found in milk into lactic acid and break down the proteins into more simple molecules for flavor development. This acidification of the milk help prepares the milk for the following stage in the cheesemaking process: coagulation through the addition of rennet. In earlier years and with the more traditional cheese varieties, lactic acid bacteria was promoted more naturally, found in raw milk and found in the environment. Nowadays, with more standardized and automated cheesemaking procedures, a more commercially produced starter culture is added. The starter cultures typically used are specific strains of Lactococcus, Streptococcus and/or Lactobacillus.

Adding rennet is the next step in the cheese making process. Rennet is the enzyme that is used to coagulate cheese. Coagulation is simply the thickening of milk proteins. Rennet typically comes from the stomach lining of animals but vegetarian forms of rennet are also present. Coagulated milk forms a gel-like mass.

Following the coagulation process, the resulting gel-like mass is then cut into smaller pieces to increase its surface area to volume ratio and begin the separation of the solids (curds) from its liquids (whey). The curds are cut in varying sizes, depending on the specific cheese being made. The curds are also cooked at this time. Softer cheeses have larger curds and are cooked at lower temperatures to retain moisture. Harder cheeses have smaller cut curds and are cooked at higher temperatures to expel more moisture. As cooking temperatures rise and cooking times lengthen, greater protein bonding yields harder cheeses.

The whey is either drained from the curds or the curds are dipped or pumped out of the vat onto make tables that hold perforated forms. The whey is then utilized for other uses such as cooking ingredients, fertilizer or in animal feed. For example, the pigs used in production of Prosciutto di Parma feed on the whey after the production of Parmigiano Reggiano.

Depending on the style of cheese, the curds are then salted and manipulated in different manners to accomplish the particular variety. Stacking curds in cheddar, brining feta cheese and the stretching and kneading of mozzarella cheese are different examples or cur and salting manipulation.

The next step is filling the curds into the forms that will shape the cheese into its desired shape. This will also help expel more whey and promote the bonding or knitting of the curds.

The final stage in the cheesemaking process is the curing or ripening phase, which is also known as Affinage. During this process, the cheeses are placed in temperature and humidity-controlled rooms. The affineur will then determine the final steps required to develop the cheese. For example, some cheeses will be rubbed with oil and turned. Cheeses like brie may have a mold sprayed on top to create its pillow-like rind. Blue cheeses will be pierced to promote the growth of blue mold inside. Washed rind cheeses may be rubbed with brine or alcohol. The cheesemaker will also determine how much time these cheeses need to be left in this phase to age to the desired taste and texture.