cheese making process

Cheese making starts with milk, which is warmed and treated with bacteria and sometimes rennet to help curdle it, forming curds and whey. The curds are then cut to release whey, and often cooked or pressed to remove excess moisture. The curds are shaped, salted, and aged to develop flavor and texture. The specific processes and durations vary depending on the type of cheese. Essentially, cheese making transforms liquid milk into solid, flavorful blocks through controlled fermentation, coagulation, and aging, resulting in the diverse cheeses enjoyed around the world.