1. Steps of Cheesemaking http://www.eatwisconsinc heese.com/wisconsin/ho w_cheese_is_made.aspx http://www.eatwisconsinc heese.com/wisconsin/ho w_cheese_is_made.aspx

2. What is Cheese? Cheese is a concentrated form of milk The major components of cheese are:  Milk proteins (primarily casein)  Milkfat (also called butterfat)  Water

3. Step 1: Milk Intake Milk is pumped into cheese factory storage. Milk is tested for quality & purity.  It takes ten pounds of milk to make one pound of cheese

4. Step 2: Standardization Milk is weighed and pasteurized to ensure safety and uniformity.  Raw, or unpasteurized, milk can be made into cheese, but it must age, or cure, at least 60 days before it can be sold

5. Step 3: Adding Starter Culture & Coagulant Starter Culture converts milk sugar (lactose) into lactic acid.  Helps determine the flavor and texture of cheese Coagulant is added to acidified milk to help proteins bond and solidify.

6. Step 4: Cutting & Cooking The mass of curds are cut and then cooked. Cooking separates the liquid (whey) from the milk solids (curd).  Larger curds are heated at lower temperatures for softer cheeses  Smaller curds are heated at higher temperatures for harder cheeses http://www.rothcheese.com/explore/cheesemaking/

7. Step 5: Salting & Forming Salt is added to the cheese.  Lowers the moisture of the cheese  Enhances flavor  Prevents over- ripening Handling of cheese determines shape, flavor and texture.

8. Step 6: Affinage Affinage is the process of curing and aging cheese.  Proteins and fats continue to break down developing texture and flavor