Overall, this is a multi-stage process including both methods: traditional and mostly used.

Inititally, in term of most cheese making method, raw milk flows flows through pastuerization. After that, the raw milk is standardized and filtered into coagulation. While in term of traditional cheese making, raw milk is directly sent to the coagulation stage. In coagulation, fermenting microorganisms and rennet are added to the raw milk, turning the milk into curds and whey.

Next, the curds are cut, stirred and cooked. Then, the whey are drained out. From here, curds are milled and salted and are able to produce fresh cheese such as cottage and cream cheese. However, the process can continue and ch are poured into molds. Moving on, the mold are pressed to remove additional whey.

In the final step, the cheese go through a ripening process before becoming ripened cheese, ready for consumption.

Overall, there are ten steps in total in cheese production, starting with fresh milk being processed and ending with ripened cheese. 

In the first stage, raw milk is processed. In most of the cheese-making methods, the milk undergoes pasteurization, standardization, and filtration, all of which are skipped if were done traditionally. The milk is then poured into a tank that contains fermenting microorganisms and enzymes to make the liquid thicker. Once the milk gets thick enough, curds and whey are formed before they are separated using cutting, stirring, and cooking techniques.   

Moving on to the next stage, once the whey has been drained, the remaining curds go under milling and are then seasoned with salt, resulting in fresh cheese such as cottage and cream cheese, which will be ready to use and sell at supermarkets. The process continues as the mixture is poured into metal molds and pressed to remove any additional whey. Finally, the cheese is left to ripen for hours, resulting in the final product that is ready for consumption or sold to consumers.