Special starter cultures are added to the milk to change a small amount of the milk sugar into lactic acid.

A substance known as rennet is added to help the milk form curds.

The resulting curds are cut into smaller cubes and heat is added to start the shrinking process.

When the curds are the proper texture they fall to the bottom of the vat and the leftover liquid (whey) rises to the top of the vat.

The whey (leftover water and milk sugar) is drained off and the curds mat together to form large slabs of curd.

The slabs are milled and salt is added to provide flavor as well as to act as a preservative.

The cheese is then pressed and will be packed in various sized containers for aging.