Cheese production begins with the collection of milk, which can come from various animals like cows, goats, or sheep. The milk is then pasteurized to kill harmful bacteria. After cooling, starter cultures are added to ferment the lactose into lactic acid, which helps in curd formation. Next, rennet, an enzyme, is introduced to coagulate the milk, separating it into curds and whey. The curds are cut, cooked, and drained before being pressed into molds. Finally, the cheese is aged for a specific period, allowing flavors to develop, before being packaged and distributed for consumption.