Cheese production begins with the collection of milk, which can come from various animals such as cows, goats, or sheep. The milk is then pasteurized to eliminate harmful bacteria. After pasteurization, starter cultures are added to the milk to begin the fermentation process, converting lactose into lactic acid. This step is crucial for developing the cheese's flavor and texture. Next, rennet is introduced to curdle the milk, forming solid curds and liquid whey. The curds are cut, cooked, and drained before being pressed into molds. Finally, the cheese is aged for a specific period, allowing its flavors to mature, resulting in the diverse varieties of cheese enjoyed worldwide.