Cheese - the short version
Traditionally, cheese was made as a way of preserving the nutrients of milk. In a simple definition, cheese is the fresh or ripened product obtained after coagulation and whey separation of milk, cream or partly skimmed milk, buttermilk or a mixture of these products. It is essentially the product of selective concentration of milk. Thousands of varieties of cheeses have evolved that are characteristic of various regions of the world.
Some common cheesemaking steps will be outlined here. Also included is a document entitled "Making Cheese at Home", which includes some helpful references, several simple cheese making procedures and information about sourcing cheese making supplies.
Please refer to the extended version, Cheese Making Technology, for further details.