cheesemaking

Cheesemaking is the process of transforming milk into cheese through fermentation and coagulation. It begins by adding certain bacteria or enzymes to milk, causing it to curdle and separate into solid curds and liquid whey. The curds are then cut, cooked, and pressed to remove excess moisture. Additional steps, like aging and flavoring, develop the cheese’s texture and taste. The specific methods and ingredients vary by cheese type, but overall, cheesemaking involves controlling microbial activity and moisture to create a wide range of flavorful, textured cheeses from milk.