Cheesemaking process

Cheesemaking involves curdling milk using bacteria and sometimes rennet, which causes the milk’s proteins to coagulate into solid curds and liquid whey. The curds are then cut, heated, and pressed to remove excess moisture. Salt and sometimes other ingredients are added for flavor and preservation. The curds are aged over time to develop their texture and taste, resulting in various cheeses. The process varies for different cheese types, influencing their flavor, texture, and appearance.