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1.    Dairy Cows

2.    Morning Milking

3.    Adding Culture

4.    Adding Vegetable Rennet (enzymes) 

5.    Checking curd

6.    Cutting the curd

7.    Cooking the curd

8.    Draining the whey

9.    Stirring the Curds

10.    Filling the cheese molds

11.    Pressing the cheese

12.    Taking the Cheese out of the Wheels

13.    Aging the Cheese

14.    Cutting the Cheese

15.    Consumer Wedges