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The diagram illustrates the process by which soft cheese is made. Overall, the process comprises nine stages, commencing with mixing bacteria and raw milk, and culminating in the final products being distributed to retail outlets. At the beginning of the process, raw milk is combined with bacteria in a container, at which point a designated enzyme is added to the mixture for acidification. After a while, the liquid is transformed into a solid formation called curbs. Subsequently, these newly formed curds are cut into smaller pieces and cooked under high temperatures until the whey is allowed to drain away, leaving the curds behind for the next stage. The process continues with the curds being salted to the preference of customers, after which they are moulded into wheels of cheese. Next, these wheels go through fermentation for a period of two months. Once being divided into blocks of cheese for packaging purposes, the finished products are transported to where they will be sold.