First, the milk or cream may be warmed and treated with hydrogen peroxide and catalase, producing water and oxygen gas.

[1] Then, a lactic acid-producing bacterial culture is added, and the product is treated with clotting enzymes to form a semisolid mass.

[3] A common method of curing is to dry the cheese on racks for about a week, then to wax it and place it in coolers until the time of consumption.

Although unpasteurized granular cheese is ready to eat after 60 days of curing, it has a very mild flavor unless aged further to increase sharpness.

Regular granular cheese must either use pasteurized dairy products or be cured for at least 60 days at a temperature of at least 35 °F.