Stainless steel wires are used to cut the developing cheese mass into small cubes of curd. The liquid that separates from the curds is whey.

5

When the curds and whey are cooked, they are pumped to the finishing table and the whey is drained off.

6Rennet, an enzyme that helps the starter culture turn the milk into cheese, is added.

4

Salt is applied to enhance the flavor and slow the acid development in the cheese. At this time, herbs and other ingredients can be added to make specialty flavored cheddars.

7

Why is Some Cheese Yellow?

Food coloring is added to natural white

cheese due to regional preferences.

How Many Gallons of Milk are Needed to Make Cheese?To make one pound of cheddar

requires 1.16 gallons of whole milk.

High quality cows’ milk is gathered from Cabot’s farm family owners and pasteurized, then poured into a temperature controlled vat.

1

The cheese vat is filled with milk that has been pasteurized at 162° F for 16 seconds then cooled to 88° F.

2

A starter culture of selected bacteria is added to the milk and allowed to grow.

3

The curds are packed togetherunder pressure to create 42 lb. blocks that are vacuum sealed in plastic and can also be hand packed into round forms.

8

Blocks and wheels are transported to the temperature-controlled warehouse to be aged.

9

Cheese is transported by truck to a grocery store near you - a perfect choice for a healthy snack and getting calcium into your bones!

10

What Does The Process Of Making Cheddar Cheese Look Like?

Cows to Cheese, Calcium, and You