Cheese-making

Cheese-making involves converting milk into cheese through fermentation and coagulation. First, milk is warmed and a starter culture of bacteria is added to develop flavor and acidify it. Then, a coagulating agent like rennet is introduced to curdle the milk, forming solid curds and liquid whey. The curds are then cut, cooked, or pressed to remove excess whey, shaping the cheese. Finally, the cheese is salted and aged, allowing flavors to develop. This process varies for different types of cheese but fundamentally relies on microbial activity and controlled moisture removal to create diverse textures and flavors.