Firstly cheese is made up of the milk to prepare one kilogram of cheese about 10 liters of milk is needed.
Once the milk is arrived a process of purification of milk is done through 3 steps of Thermization, pasteurization and standardization.
After this 3 step procedure rennet is added to milk and left it to curdle. Once it is curdled the whey is separated from the curdled part. This curdled part is then treated and kept in the pressing devices making it a complete mould.
The cheese being milk product has a high chance to get spoiled hence it is treated with brine solution until the cheese attains the desired salt content and then left for ripening.
After ripening one can see the bright yellow color on the cheese.