First the milk is pasteurized.

The milk is then poured into a huge vat where a starter culture of bacteria and a special enzyme called rennet are added in this combo, jump starts the process of curdling the milk into cheese and as the cheeses formed, big steel wires, break it down into small kurds and a liquid known as way salt is added in to cut some of that acidity Cheese Kurds are squeezed together to form massive 40 or £60 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 oz Block.

Then it's sealed in plastic and boxes.