The main raw material of cheese is milk, which is usually divided into processed cheese and natural cheese. Natural cheese is made from milk or goat's milk by adding lactic acid bacteria and chymosin, coagulating, filtering, soaking in salt water for three days, and then fermenting for four to six months. Processing cheese is breaking several kinds of natural cheese, heating to dissolve and then cooling to solidify.

Production characteristics

In the 12 century, people kept the cooked cheese in the cellar, just like wine. The temperature and humidity in the cellar are the best for storing cheese.

But in modern factories, cheese is stored in tin cans. These tin cans are like small cellars, where semi-finished cheese can be "cultivated" into real cheese. Like wine, the longer cheese is stored, the more mellow it will taste.