Cheesemaking is the process of transforming milk into cheese through a series of steps. It begins with curdling the milk, usually by adding rennet or an acid, which separates the milk into curds (solid) and whey (liquid). The curds are then drained and pressed to remove excess whey, forming the basis of the cheese. After the curds are formed, they can be seasoned and shaped. The cheese may undergo aging, where it develops flavor and texture over time. Different types of milk, such as cow, goat, or sheep, and various techniques lead to a wide variety of cheeses, each with unique characteristics.