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“It is ridiculous,” says fellow cheesemaker Tom Calver, whose cheddar was part of the stolen consignment.

All of our cheesemaker respondents knew of at least one whey-based product.

“Everywhere that cheese is made has native flora and fauna which will impact the cheese, both in the milk and in the aging,” Chris Osborne, cheesemaker at Blackberry Farm, told Wine Enthusiast in 2020.

The cheesemaker is essentially turning milk from a liquid into a gel.

After anywhere from 10 minutes to an hour, depending on the type of cheese, the cheesemaker cuts this gel, typically into cubes.