Ulayini wokukhiqiza ushizi oqinile uklanyelwe ukukhiqiza oshizi abaqinile, asebekhulile njengeParmesan, Gruyère, ne-Asiago ngamaphrofayili e-flavour ecebile kanye nokuthungwa okuminyene. Le nqubo ebanzi ihlanganisa ubisi lwe-milk pasteurization, curdling, cut, cook, pressing, salting, kanye nokuguga okunwetshiwe ngaphansi kwezimo zokushisa ezilawulwayo kanye nomswakama. Amasistimu azenzakalelayo aqinisekisa ukuvumelana kusayizi we-curd, okuqukethwe komswakama, nemingcele yokuvuthwa, okuvumela abakhiqizi ukuthi benze ushizi ngobukhali obufunekayo nobunkimbinkimbi. Ilungele ukukhiqizwa kwezinga elikhulu, lo mugqa uhlanganisa amasu endabuko nobuchwepheshe besimanje ukuze ulethe ushizi oqinile wekhwalithi ephezulu owanelisa kokubili izimfuno zobuciko nezentengiso.