Milk is piped into the cheese making vat. A starter culture is added in order to sour the milk. After an hour, rennet is added to help the milk set like a blancmange.

After the milk has set, knives are used to cut the curd into small cubes. The curd is then gently scalded to enable more whey to be expelled.

When the curd reaches the required consistency, the whey is drained off.

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