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a godly creation made from milk 1.Preparing the milk: Before it can be turned into cheese, the milk may need to be processed. 2.Acidifying the milk: Adding cultures to the milk allows it to begin to ferment and makes it more acidic. 3.Curdling the milk: Adding rennet causes a reaction that curdles the milk, creating curds. 4.Cutting the curd: Next, the cheesemaker cuts the curd with knives and heats it, further separating the curds and whey. 5.Processing the curd: Processing the curd through stirring, cooking and washing continue to acidify and dry the curds. 6.Draining the whey: Next, the whey is drained, leaving only a mat of cheese curds. 7.Cheddaring the cheese: The cheesemaker next cuts the curd mat into sections and repeatedly flips the sections before 8.milling the mat. 9.Salting the cheese: For some cheeses, the next is dry salting, and for others, it is brining. 10.Shaping the cheese: Next, cheesemakers shape the cheese, often using molds to assist. 11.Aging the cheese: Some cheeses are aged for anywhere from a number of days to a number of years. Eating the perfect cheese may involve gollum-like behaviour

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