“ The cycle starts at 04:00 when we start pasteurising the previous day’ s milk intake. We process approximately 5 000 l of milk per hour. The main processing staff arrive just before 07:00 and start unpacking the previous day’ s production of cheese from 10 kg moulds. While this is taking place, the cheesemaker will then be adding ingredients to the milk, which will have been pasteurised at 72 ° C for 16 seconds. It would have gone into one of the 7 500 l cheese vats at 32 ° C. Cultures and other ingredients, such as rennet and certain cultured bacteria, are added to this cheese vat at specific times and pH levels.
8. The cheese is kept in containers in a cold room before being transported to the distributor.