Cheese making is a confusing procedure that changes widely with the different types of cheeses available. The fundamental standard underlying all natural cheese processing is the coagulation and curdling of milk with the aim of structuring it into curds and whey. Rather than randomly souring unrefrigerated milk, today's system supports the coagulation process by developing a starter culture, which is a living state of tiny organisms, commonly bacterial, that process lactic acid. Milk in particular will turn sour and form into a sour curd. The expansion of the initial culture then promotes the fermentation of the milk. It is possible to make cheese without a starter, but the starter is one of the elements that gives the characteristic cheeses their different flavor. A coagulant protein, called rennet, is also used to accelerate the division of the curd (solid) and whey (fluid). Strong curds are what will in the long term become what we know as cheese. In a way, cheese is simply a wonderful way to preserve milk for a long period of time; the cheese-making procedure fixes milk proteins and fats and preserves them. There are many different ways to make cheese depending on the variety of cheeses. However, in this article we will discuss the basic methodology of making cheese from milk. To start the cheese making process, we need the basis of all the "milk" of the cheese. Variations in the nature of the cheese depend on the type of milk used. A mixture of milk types is used to produce different types of cheese, for example cow, goat and sheep. The milk must also be carefully chosen to ensure that there are no antimicrobial or harmful agents that could affect the process. After the......middle of the paper......there. When the strong gelatinous group is reduced in a precise process called shearing, a fluid called whey can escape. The motivation behind cutting the curd is to initiate the transformation of water/whey evacuation by expanding the surface region of the curd. During the ripening phase, microscopic organisms continue to grow in the cheese and transform its synthesis, bringing changes in flavor and composition in the cheese. cheese. It is during this period that the rind of the cheese is shaped. The fundamental capacity of the peel is to secure the inside of the cheese and allow it to mature properly. The ripening period can last as little as two weeks for some cheeses and up to 7 years for others. The type of microscopic organisms animated in the developmental stage and the ripening period of the cheese determine the type and type of cheese produced.