cheese makers

Cheese makers, or cheesemakers, are artisans and scientists who transform milk into cheese through a controlled process. They add specific bacteria or enzymes to milk to ferment and curdle it, separating solid curds from liquid whey. These curds are then processed—cut, heated, pressed, and aged—to develop different textures and flavors. Cheesemakers carefully monitor temperature, acidity, and timing to ensure quality and consistency. Their skill combines understanding of dairy chemistry with craftsmanship, producing a variety of cheeses, from soft Brie to hard Cheddar, each with unique characteristics.