Making cheese is an ancient craft which dates back to preindustrial times when animals were first domesticated. All cheeses are made from souring milk through either the addition of an acid (i.e. vinegar, or lemon juice), or more commonly, the addition of certain bacterial cultures. The result of souring the milk causes the milk to separate into a solid (curd) and liquid (whey). Most cheese is then made from the curds. These can be cooked, pressed, moulded, salted and matured in different ways to create different cheeses.

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