MODEL RELEASED. Cheese manufacture. Worker turning soft, circular cheeses whilst they are maturing in a cellar. Cheese is made of the solid part of milk (curd). After separation from the liquid part of milk (whey) the curd is strained, moulded and left to mature. The maturing cheese is kept in carefully-controlled temperatures and humidity for a length of time. During this time bacteria within the cheese ferment it, giving the cheese its own characteristic flavour. The maturing cheeses are turned over regularly to ensure a consistency of flavour within them. Photographed in Germany.