Nobody knows how English people produce fat cheese

Cheese is a food made by freezing and fermenting milk from cows, buffaloes, goats, sheep, or more rare, from other animal milk. It is possible to coagulate milk to form cheese after acidifying milk by inoculating bacteria and adding to rennet enzymes (or alternative enzymes).

The solid part is separated and compressed into a certain shape. Some cheeses have a pattern on the shell or transparent. Most cheeses melt at cooking temperatures.

Cheese production.

4,000 years ago, cheese was made entirely by hand, now there are more modern machines to help.

Milk after being squeezed is taken to the factory to be processed into cheese. The plant will kill bacteria to remove unnecessary bacteria.

In addition, milk is added to beneficial bacteria and rennet to help curd the milk and ferment it into cheese.