Milk prepared in desired features is transferred to Fermantation vats. It is subjected to fermentation process. Coagulum to be waited is allowed to become hard. In this stage, cheese releases whey. Coagulum cutting maturity is controlled. When the coagulum is re ached the maturity to be cut., cutting process is performed manually and cheese is cut in the size of sugar cube. After the coagulum is filtered, it is subjected to pressing process with manual weights. Pressed cheese is cut in desired sizes with gage and cutters. Packaging process is performed after the desired maturity value is obtained from brine.