may cabot's signature cheddar first the
milk is pasteurized the milk is then
poured into a huge vat where a starter
culture of bacteria and the special
enzyme called rennet are added in
this combo jumpstarts the process of
curdling the milk into cheese and as the
cheese is formed big steel wires break
it down into small curds and a liquid
known as whey
salt is added in to cut some of that
acidity
cheese curds are squeezed together to
form massive 40 or 60 pound blocks those
blocks are then sent to the aging room
where they're left in a temperature
controlled space to mature
when the cheese finally makes it to the
aging room the cheese graters take a
plug or a sample out of each block
an industrial slicer breaks those
puppies down to a more edible eight
ounce block
then it's sealed in plastic and box up a