The diagram illustrates the process by which cheese is produced in both modern and traditional ways.
Overall, the production of cheese consists of ten stages, commencing with the pasteurization of raw milk and culminating with ripening cheese.
There are two methods of making cheese: the traditional way and the way in which most cheese are made now. At the beginning stage of the process, raw milk is pasteurized to eliminate harmful bacteria. Then pasteurized milk experiences standardization and filtration to make sure that the quality and safety of the milk is qualified to produce cheese. It is the fact that these steps are usually ignored in traditional cheese making. The next stage is coagulation, in which rennet, which is an enzyme, and fermenting microorganisms are added to milk. When the curdling is completed, the curd and whey, which is the liquid left after separating the curd, are created.
There are two ways for the curd: becoming fresh cheese or ripened cheese. At first, there are three steps which are cutting, stirring, and cooking the curd. Following this, the curd is milled and then salt is added to preserve the cheese and make it fresh cheese. To become ripened cheese, the curd, after being milled and salted, is poured into molds. Subsequently, it is pressed to make it more concentrated. The last stage is ripening, in this process the cheese forms its unique structure and taste, becoming ripened cheese.