The first step is to curdle cultured milk. Then a part of the whey is drained and some water is added (this process is known as “washing of the curd”). The effect is a sweeter taste of the cheese. With this washing some of the lactose is taken out which results in a reduction of lactic acid produced. After that, this curd is pressed into circular or square molds for a number of hours. (The form of the molds give the cheeses their particular shape). In the next phase the cheese is soaked into a brine suspension. This gives the cheese a distinctive flavor.
Natural ripened cheese is cheese which is dried for a few days. Then the product is being coated with a coating in order to prevent it from drying out. After that, the cheese will be stored under special conditions (aging of the cheese). In this phase the cheese changes from semi hard to hard.