cheese making techniques

Cheese making begins with heating milk and adding a starter culture to introduce beneficial bacteria, which ferment the milk. Then, rennet is added to curdle the milk, forming solid curds and liquid whey. The curds are cut, gently cooked, and pressed to remove excess whey. Depending on the cheese type, the curds may be salted, molded, and aged to develop flavor and texture. This process allows the milk’s proteins and fats to transform into a variety of cheeses, each with unique characteristics influenced by ingredients, temperature, and aging.