Hello, cheese fans. This month's article is part two from a discussion with my cheesemaker uncle Silvan Blum of Chalet's Deppeler Cheese Plant giving me the inside scoop on the process of making cheese. At the Deppeler Plant, where cheese is produced five days a week, cheesemakers start with 25,000 pounds of milk for a yield of about 2,300 pounds of cheese on each of those days.