The first stage in cheese making is to change the milk into curds and whey.
To do this the milk is first ripened by adding a starter of special bacteria to thicken the milk.
Then rennet is added to the milk – this makes the milk separate into curds and whey.
The next stage is where the whey is removed from the curds. First the curds are cut to release the whey, which is then drained off.
To make cheddar, the curds are cut into blocks which are then piled on top of each other. The curd is then milled into crumbs and salt is added, this flavours the cheese and helps it keep better.
The curd is then pressed into moulds – this forces out more whey and gives the cheese its final shape.
The last stage is where the cheese is ripened – this helps to develop the flavour of the cheese.
The cheese is placed in special storage rooms for anything from 2 months to 2 years!