is a product made from that comes in a variety of tastes, textures, and shapes thanks to the coagulation of the casein.

It is made up of proteins and lipids derived from , often that of cows, , goats, or .

During the manufacturing process, the is frequently acidified and enzymes such as rennet or bacterial enzymes with comparable activity are added to cause the casein to coagulate.

After that, the solid curds are separated from the liquid whey and pressed into finished .

Aromatic molds can be found on the rind, the outer layer, or throughout the .

Most cheeses melt when heated to temperature.