Traditional cheese making

Traditional cheese making involves converting milk into cheese through a natural process. First, fresh milk is warmed slightly, then a starter culture of bacteria is added to ferment the lactose into lactic acid, curdling the milk. Rennet, an enzyme, is introduced to coagulate the milk proteins, forming solid curds and liquid whey. The curds are then cut, heated, and pressed to remove excess whey, shaping the cheese. Finally, the cheese is salted, aged, or seasoned as desired. This process combines microbiology and craftsmanship to produce a wide variety of flavorful cheeses.