The diagram illustrates the transformation of raw milk into cheese. There are 8 main stages included in the process, starting with initial solidification of raw milk and ending with the products being distributed, ready for consumption.
Starting with raw milk, the process of making cheese begins by adding specific bacteria and enzymes, inducing solidification into curds. After that, these curds are cut into smaller pieces, an important step before the heating phase. During heating, the curds undergo being separated from the whey, ensuring the texture is ideal for the next addition of salt. Adding salt is crucial as it is the key to enhance flavor and preserve the cheese to last longer.
Once seasoned, the curds are molded into desired shapes,with a creative touch that forms the cheese’s final result. The cheese is then left to ferment for a two-month period, essential for developing its matured taste and texture. After two months, the matured cheese finally is carefully packaged, ensuring it maintains its quality and flavor during transportation until being distributed to various shops where the products are available for consumption.