First the milk is pasteurized.

首先，牛奶要經過巴氏殺菌處理。

The milk is then poured into a huge vat where a starter culture of bacteria and a special enzyme called rennet are added in this combo, jump starts the process of curdling the milk into cheese and as the cheeses formed, big steel wires, break it down into small kurds and a liquid known as way salt is added in to cut some of that acidity Cheese Kurds are squeezed together to form massive 40 or £60 blocks.

然後，牛奶被倒入一個巨大的桶中，在這個組合中加入細菌的啟動培養和一種叫做凝乳酶的特殊酶，啟動將牛奶凝結成奶酪的過程，隨著奶酪的形成，大鋼絲將其分解成小庫爾德，並加入一種稱為方式鹽的液體，以減少一些酸度，奶酪庫爾德被擠壓在一起，形成40或60英鎊的大塊。

Those blocks are then sent to the aging room where they're left in a temperature controlled space to mature.

然後，這些酒塊被送到陳釀室，在那裡它們被放置在一個溫度控制的空間裡成熟。

When the cheese finally makes it to the aging room, the cheese graters take a plug or a sample out of each block.

當奶酪最終進入陳化室時，奶酪研磨機從每塊奶酪中取出一個塞子或樣品。

An industrial slicer breaks those puppies down to a more edible eight oz Block.

一個工業切片機將這些小狗分解成更可食用的8盎司塊。

Then it's sealed in plastic and boxes.

然後用塑膠和盒子密封起來。