Cheese is a dairy product made from curdling milk and separating it into solids and liquids.
Milk is the primary ingredient for making cheese, containing the necessary proteins and fats.
Curds are formed when milk is coagulated, resulting in a solid mass that separates from the liquid whey.
Whey is the liquid portion leftover after curds are formed, containing water, lactose, minerals, and some proteins.
Rennet is an enzyme that helps coagulate milk and form curds, traditionally derived from the stomach lining of young calves.
The cheese-making process involves steps such as heating and acidification, curdling, draining, pressing, salting, and aging.