Cheese is made when a starter culture is added to pasteurised milk to ferment the lactose into acid

The acid is what forms the flavour

Rennet is then added to coagulate the milk and form curds and whey the whey is drained

The curds are cut to release more whey

Cheese should be stored in a fridge at 5 degrees and must be covered or will dry out

Non pathogenic mould spores are added to cheese to form blue veins