The diagram below shows how cheese is made. Summarise the information by selecting and reporting the main features, and make comparisons where relevant.

The diagram below shows how cheese is made. Summarise the information by selecting and reporting the main features, and make comparisons where relevant.
IELTS Writing Task Chart for The diagram below shows how cheese is made. Summarise the information by selecting and reporting the main features, and make comparisons where relevant.
The flowchart provides key information about the process of how cheese is made.
Overall
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, it is clear from the graph that cheese-making production is a complex, multi-stage procedure, starting from raw
milk
Use synonyms
and ending with the creation of the final cheese products.
In addition
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, the initial steps focus on obtaining the container of raw
milk
Use synonyms
, which has bacteria and enzymes,
whereas
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the latter stages involve shipping the packages to shops.
According to
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what is shown, the first steps include having the raw
milk
Use synonyms
in containers, after which the
milk
Use synonyms
is made into curds, or solidified.
Then
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, the curds are heated and drained in a special machine after being cut into tiny pieces. The
milk
Use synonyms
is salted after it is done being drained. In terms of
further
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processing, the salted
milk
Use synonyms
is shaped by people, and it is fermented for at least 2 months.
Finally
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, the cheese is packaged to be delivered to shops.

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Introduction: The introduction is missing.
Introduction: The chart intro is missing.
Basic structure: Change the third paragraph.
Basic structure: Change the fourth paragraph.
Introduction: The chart intro is missing.
Vocabulary: Replace the words milk with synonyms.
Vocabulary: Rephrase the word "information" in your introduction.
Vocabulary: Only 4 basic words for charts were used.
Vocabulary: Use several vocabularies to present the data in the third paragraph.
Vocabulary: Use several vocabularies to present the data in the fourth paragraph.
Topic Vocabulary:
  • pasteurization
  • starter culture
  • fermentation
  • rennet
  • coagulation
  • curds
  • whey
  • draining process
  • semi-solid curds
  • texture and flavor
  • cooling and packaging
  • distribution and sale
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