This picture shows the cheese-making process, which consists of eight stages, transforming raw milk into the final product ready for sale.
Initially, unprocessed milk is stored in a specialized container. The acidification stage begins with the addition of bacteria. During this process, an enzyme is introduced to curdle the milk, forming curds. Once the curds are formed, they undergo the heating and draining step, where they are separated from the whey in a large pot at moderate heat. After this, the curds are transferred to a large open bowl, and salt is added for flavor.
In the next step, the unshaped blocks of cheese are placed on an automated conveyor and packed into solid cylinders. These cheese wheels undergo two months of fermentation before they are ready for consumption. Before being sold at retail outlets, the cheese is packaged in different packages to serve various purposes.