Important Notice: Our web hosting provider recently started charging us for additional visits, which was unexpected. In response, we're seeking donations. Depending on the situation, we may explore different monetization options for our Community and Expert Contributors. It's crucial to provide more returns for their expertise and offer more Expert Validated Answers or AI Validated Answers. Learn more about our hosting issue here.
There are thousands of varieties of cheese manufactured in the world today, but all cheese starts with milk. Fresh milk is allowed to stand until it sours and lumpy curds develop. Then rennet, or digestive juices, is taken from the stomachs of young animals and is added to the lumpy curds. This separates the curds from the liqui
