Cheesemaking in 6 steps

	1. Curdling Either rennet (an enzyme found in calves' stomachs), lactic bacteria or both are added to the milk. They cause it to coagulate. The milk separates into a solid - curd - and a liquid part - whey.
	2. Draining The whey drains off and the curd contracts. This process occurs of its own accord, but draining can be speeded up by stirring, cutting or heating.
	3. Moulding The cheese is shaped by placing the curd in perforated moulds or pressing it in cloth surrounded by a ring made of wood or other materials.
	4. Salting Salt may be added to curd or applied to the outside. It helps to control the development of micro-organisms and obtain the desired appearance and final taste.
	5. Maturing Cheeses may mature for a few days or several months. As fermentation progresses the curd is transformed into a paste. The taste and fragrance develop. Cheese requires constant attention and must be turned and brushed by hand at regular intervals. The temperature, moisture and flow of air play an essential part in maturing.
	6. Packaging Its packaging preserves the quality of the cheese and the label tells consumers: - the name of the cheese - the place where it was made and the name and address of the producer - the fat content (in relation to dry matter).