This flowchart represents the main passages included in the production of cheese.
In overall, it’s clear that nine different stages, divided in three phases, are involved in making cheese.
First and foremost the process starts with the nutrition of cows, it’s important that these animals have always fresh grass to eat during the period of time that goes from spring to autumn. The second step of the process is based on milking, once the milk is ready it has to be transported to the factory, where pastorization can begin. Milk has to be pastorized at 160 F for 15 seconds and, as an opposition, after this it has to be cooled at 90F.
The second phase starts in the machine responsable of covvgulation, where some fermented microorganisms are added. Moreover, the diagram, represents the phase of draining, here, the solid part is separated by the whey, before that cheese enters in the milling machine, that reduces him in small pieces. After the process of pouring, cheese has to be pressed, in order to remove all liquid residuals. In conclusion before cheese is ready to eat it has to spent several weeks to dry very well.