The basic principles of cheese making is the same for all natural cheeses. The object is to extract the water from milk, leaving the milk solids (protein, vitamins, fat) behind.
There are several factors determine the type and flavor of the cheese produced. These include the amount of whey (the liquid portion of the milk) left in the curds (the solid components of milk) after they are cut and cooked, the type of culture used, and how
long the cheese is aged.
Real cheese is a good source of protein and provides all essential amino acids
needed for growth and tissue repair. Cheese also provides important nutrients such
as calcium, vitamin A, and essential acids. The only carbohydrate found in milk also
present in cheese is lactose, or milk sugar which is lost during cheese making.