It starts with the fresh milk, which is carefully collected and then pasteurized (briefly heated) to kill any harmful bacteria. After the milk has been treated, rennet and starter culture are added to the milk, causing it to begin to coagulate into a thick mass called curd. The curd is carefully cut and stirred, which separates the whey (liquid) from the curd (solid substance). The curd is then poured into the well-known round shapes, pressed and immersed in a brine bath to refine the taste and improve the shelf life.

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After this process, the cheeses undergo a ripening process during which taste and texture develop. The young cheese is usually given about 4 weeks to ripen, while the mature variety waits patiently for 16 to 18 weeks of ripening. The old cheese undergoes a careful ripening process of no less than 10 to 12 months. Ultimately, these lovingly made cheeses find their way to the shelf, ready to be consumed!