Cheesemaking is the process of transforming milk into cheese through a series of steps. It begins with curdling the milk using rennet or an acid, which separates the liquid whey from the solid curds. The curds are then drained, pressed, and shaped, depending on the type of cheese being made. After shaping, the cheese may undergo aging, which enhances its flavor and texture. During this time, it can be salted and sometimes treated with specific molds or bacteria. Different techniques and ingredients lead to a wide variety of cheeses, such as cheddar, brie, and mozzarella.