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1. Cheese and Coagulation: The Science Behind the Magic
Cheese begins with milk. Whether it’s cow, goat, sheep, or even plant-based milks, the foundation of all cheeses is the transformation of liquid milk into a semi-solid structure.

1.1 What Makes Milk Turn into Cheese?
Milk contains proteins — the most important for cheese being casein. When casein proteins are in their natural state, they float freely in the milk. To form cheese, these proteins must be encouraged to clump together. This is called coagulation.

There are two common ways to coagulate milk:

Enzymatic coagulation — using rennet (an enzyme traditionally sourced from animal stomachs, though vegetarian alternatives exist).

Acid coagulation — using acids like vinegar or lemon juice.