Traditional cheese-making practices

Traditional cheese-making involves a few basic steps. First, fresh milk is heated and combined with a starter culture of bacteria to sour it, enhancing flavor. Next, rennet, an enzyme, is added to curdle the milk, separating it into solid curds and liquid whey. The curds are then cut, cooked, and drained to remove more whey. After this, they are pressed into molds and aged under specific conditions, allowing flavors to develop. Each region has unique methods and ingredients, resulting in a diverse range of cheeses, reflecting local traditions, climates, and available milk types.