The process of making cheese is called cheesemaking or cheese production. This ancient art involves several steps, starting with the coagulation of milk, which is typically derived from cows, goats, or sheep. The milk is warmed and combined with rennet, an enzyme that causes it to curdle, separating it into curds (solid) and whey (liquid). The curds are then drained, pressed, and sometimes aged, allowing flavors to develop. Various types of cheese are created by altering ingredients, aging times, and processing techniques. The complexity of flavors and textures in cheese reflects cultural traditions and local practices across the world.