The diagram displays the stages to create fresh cheese and ripened cheese.
Overall, there are 14 stages to make cheese, starting from collecting raw milk and finishing by storing the cheese to ripen.
In the first stage, raw milk is collected from the farm. After that, in most cases for production, the milk goes through a pasteurization process, after which standardization and filtration of the milk take place one by one. Following this, rennet is used to form curds in the processed milk. However, in the traditional way of cheese production, the raw milk is inoculated to ferment with microorganisms for the milk to curdle.
Once the curds are formed, they are then cut and cooked with continuous stirring to make tiny pieces of curds. Subsequently, whey is removed from the curds. The curds after that are placed in a milling machine and salt is sprinkled to make fresh cottage and cream cheese. At this stage, it is the last step to make fresh cheese. On the other hand, to make ripened cheese, the fresh cheese is put into a round mold which goes through a presser machine where the extra whey is drained. Then the cheese is demolded and placed in a shelf to store. After a few hours, the cheese is ready to be used as a ripened cheese.
