Variability in milk composition and physicochemical properties impact both manufacturing process performance and the end‐use functionality of cheese. Such variability may be attributed to seasonal calving patterns, production systems, breed, weather patterns, and feed type and significantly impacts concentrations of macro‐ and microconstituents and ultimately cheese composition and quality. This article reviews technological approaches (e.g., milk standardisation protocols and calcium addition), and predictive strategies (e.g., predictive models for coagulation and curd cutting time, in‐line sensors), used to mitigate the effects of seasonal changes in milk composition and their impact on process efficacy and functionality in Cheddar cheese manufacturing.