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

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

This

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

Firstly

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

cheese

is made. These curds are

subsequently

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

are

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gently warmed, facilitating the separation from the whey.

Following

this

, the curds are intermingled with salt.

This

step not only seasons the

cheese

but

also

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

then

shaped, a creative phase that bestows the

cheese

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

cheese

to acquire its matured flavour and texture.

Finally

, the mature

cheese

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

cheese

distributed to shops, where it becomes available for purchase.