The elegant appearance and absence of any unpleasant taste or odor are the result of Najvan’s  tireless efforts in producing this attractive type of cheese. Through the cheddar cheese production  process, Najvan has successfully transformed all the essential components of milk, such as

 .lactose, fat, and protein, into a more healthful and easily digestible product

 **:Ingredients for Producing Najvan Cheddar Cheese**

• Raw cow’s milk
• Rennet
• Starter culture

 A type of bacteria added to milk in a controlled manner to create beneficial changes. The term) 

 “starter” refers to initiating the fermentation process, and “culture” refers to the living

 (.microorganisms in a growth environment

• Calcium chloride

 Adding calcium ions to milk increases acidity during cheese production and strengthens milk) 

 (.protein molecules

• Salt
• Approved natural or artificial food coloring

 **:How Najvan Cheddar Cheese is Produced**

   **Step 1: Milk Pasteurization**

 To preserve the flavor and texture of cheddar cheese, raw milk with 3% fat content is used. The

 .milk is then heated to 90 degrees Celsius to eliminate pathogens and regulate the fat content

   **Step 2: Acidification of the Milk**

 By adding rennet, lactic acid, and starter culture, lactose (the sugar in milk) is converted into lactic

. acid, which is essential for cheese ripening

   **Step 3: Cooking**

 After the milk cools, approved orange food coloring and calcium chloride are added. After about  an hour, a thick layer of curd forms on the surface of the milk. The curds are then cut vertically  and horizontally and left for about 15 minutes to increase their cohesion during the whey removal  .process

   **Step 4: Stirring, Whey Removal, and Adding Salt**

 .In this step, the curds are stirred and drained of whey, and salt is then added

   **Step 5: Molding, Packaging, and Storage**

 The cheddar cheese is pressed into special molds, vacuum-sealed, and packaged before being

 .sent to storage

   **Storage Conditions**

 If you open the packaging of Najvan Cheddar Cheese, you have up to a week to consume it. If  some cheese remains, don’t worry. Wrap the remaining cheese in plastic wrap or wax paper and  store it in the freezer. You have 6 to 8 months to enjoy its flavor and aroma, which will only  .improve with time