How is cheese made in a mill?

Cheese is not made in a mill. "Mill" typically refers to a place where grain is ground into flour.

Cheese is made in a cheesemaking facility or dairy, where the following process takes place:

1. Milk is pasteurized to kill harmful bacteria.

2. Starter cultures are added to the milk to ferment lactose (milk sugar) into lactic acid.

3. Rennet (an enzyme) is added to curdle the milk, separating the curds (solid milk proteins) from the whey (liquid).

4. The curds are cut and stirred to release whey and control the texture of the cheese.

5. The curds are drained and pressed to remove excess moisture.

6. The cheese is salted for flavor and preservation.

7. The cheese is aged for varying lengths of time, during which it develops its characteristic flavor and texture.

The process can be further divided into specific steps depending on the type of cheese being made.

Therefore, cheese is not made in a mill but in a specialized cheesemaking facility.