The cheese is then salted to help preserve it and to add flavor. The cheese may be aged for a period of time, ranging from a few days to several years, depending on the type of cheese and the desired flavor profile. During the aging process, the cheese develops its characteristic flavor and texture. Microorganisms such as bacteria and molds may be added to the cheese to help it age properly and develop unique flavors. Some cheeses, such as blue cheese, are intentionally inoculated with mold spores to create their distinctive blue veins. After aging, the cheese may be waxed or coated in a protective rind to prevent it from spoiling. Some cheeses are washed with brine or other solutions to develop a specific flavor profile. The final step in cheese making is packaging the cheese for sale, whether it be in blocks, wheels, or slices. Cheese making is a complex and intricate process that requires skill and expertise.
