The process started by receiving the raw milk from the farmers and then they separated the fats from milk to prepare it for the following stage to enter the production process. Then they followed up the process of producing several types of cheese; Mozzarella, Rumi, and Domyati . Each type of these cheeses needed a special type of bacteria and preservation process. LA Aicha Tigany supervised the students during their visit. The students' behaviour during the visit was exceptional; they truly were delightful and disciplined. The students were grateful and appreciated all the help that was rendered by Dr. Alaa Abd El Fatah and Dr. Mohamed Abd-El Salam and were very thankful to their course instructors, Dr. Ayman Diab, Dr. Gehan Safwat as well as the LA. Aicha Tigany and TA. Gihan Hamad.