The first step in the cheesemaking process is to heat the milk to a specific temperature, typically between 30°C and 35°C (86°F and 95°F), to create a favorable environment for the starter culture.

The purpose of adding starter culture to the milk is to introduce beneficial bacteria, such as lactic acid bacteria, which convert lactose (the sugar in milk) into lactic acid. This process, known as fermentation, is crucial for developing the acidity and flavor of the cheese.

Rennet, an enzyme derived from the stomach lining of young animals, is added to the milk to coagulate the milk proteins, casein and whey, into a semi-solid curd. This process is known as coagulation or curdling.

Cutting the curd into small pieces, a process known as cutting or cheddaring, facilitates the release of whey from the curd. This allows the whey to be drained off, leaving the curd to be further processed into cheese.

Heating the curd after cutting helps to expel more whey from the curd, resulting in a firmer and drier texture. This process, known as scalding or cooking, also helps to stop the action of rennet and promote the growth of beneficial bacteria.

Pressing the curd helps to remove excess whey from the curd, further consolidating the curd and shaping it into its final form. This process also helps to expel any remaining whey and promote the growth of beneficial bacteria.

Salting the cheese helps to inhibit the growth of harmful bacteria, contribute to the development of flavor, and help to draw out any remaining whey from the curd.

Aging the cheese allows it to develop its full flavor and texture through biochemical changes that occur over time. During aging, enzymes in the cheese break down proteins and fats, resulting in a more complex and desirable flavor and texture.

Packaging the cheese helps to protect it from contamination and spoilage by preventing the entry of microorganisms and oxygen. It also helps to maintain the cheese's moisture content and facilitate transportation and storage.

The main types of cheese are hard cheese, soft cheese, and semi-hard cheese. Hard cheese, such as Parmesan and Cheddar, has a low moisture content and a firm texture. Soft cheese, such as Brie and Camembert, has a high moisture content and a soft, spreadable texture. Semi-hard cheese, such as Gouda and Mozzarella, falls between hard and soft cheese in terms of moisture content and texture.

The flavor and texture of cheese are influenced by a combination of factors, including the type of milk used, the starter culture, the rennet, the aging process, the temperature and humidity of the aging environment, and the packaging material used.

Common defects that can occur during the cheesemaking process include off-flavors, discoloration, and unwanted textures, as well as contamination with harmful bacteria and insufficient aging.

Some of the most popular cheeses in the world include Cheddar, Mozzarella, Parmesan, Brie, Gouda, Manchego, Feta, Camembert, Blue cheese, Swiss cheese, and Cream cheese.

Cheese is a good source of calcium, protein, and vitamins, and it can help to maintain a healthy weight, reduce the risk of heart disease and stroke, and improve bone health.

Signs that cheese is spoiled include an off-odor or taste, mold or discoloration, and a slimy or sticky texture.