the chart below shows the percentage of people who ate five portions of fruits and vegetable per day in uk from 2001 to 2008

The diagram provides a detailed exposition of the multi-stage process of

cheese

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production, a methodical transformation from raw milk to a finished product ready for consumer purchase.

This

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intricate journey involves a sequence of eight stages, each integral to the craft of cheesemaking.

Firstly

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, begins with raw milk, the procedure introduces enzymes and beneficial bacteria, initiating the solidification into curds—a cornerstone in illustrating how

cheese

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is made. These curds are

subsequently

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sectioned into finer pieces, an action preceding the critical heating stage where the clotting

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gently warmed, facilitating the separation from the whey.

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this

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, the curds are intermingled with salt.

This

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step not only seasons the

cheese

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but

also

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contributes to its preservation—a nuanced detail in the narrative of how the production is made. The salted curds are

then

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shaped, a creative phase that bestows the

cheese

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with its distinctive form. The shaping leads to a fermentation period, spanning two months, essential for the

cheese

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to acquire its matured flavour and texture.

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, the mature

cheese

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is packaged with care, a precaution to maintain quality until it reaches the end consumer. The concluding stage sees the

cheese

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distributed to shops, where it becomes available for purchase.