✚ gCal ✚ iCal Cultures and rennet are added to freshly pasteurized milk to separate the milk solids from the whey. The whey is drained off, leaving the curds to knit together. Cutting and flipping the mats of curds gives cheddar it's distinct texture. The cheese is cut into bite size pieces in a process called "milling." Salt is stirred into the curds to add flavor and as a preservative. Containers are individually filled and weighed. Cheese curds are high in protein, calcium, and trace minerals, but don't tell the kids that, just let them enjoy!