Cheese Production

Cheese production involves transforming milk into a solid form through a process called coagulation. First, milk is heated and often treated with specific bacteria or enzymes to ferment it, producing acids and other compounds. These cause the milk proteins to curdle, forming curds. The curds are then separated from the liquid whey, shaped, and, depending on the cheese type, aged to develop flavor and texture. Variations in ingredients, fermentation time, and aging create a wide range of cheese types, from soft and creamy to hard and crumbly.