From milk to cheese - phase 1

Rennet is added to fresh milk to coagulate the milk protein and fat.

Lactic acid ensures a delicious flavour.

Grated Cheese Quality Controlled

From milk to cheese
From milk to cheese phase 1 From milk to cheese phase 2 From milk to cheese phase 3 From milk to cheese phase 4 From milk to cheese phase 5

From milk to cheese phase 1

phase 1 phase 2 phase 3 phase 4 phase 5