To start the cheese-making process, you take some (usually) pasteurized milk and add a starter culture to it. Those microbes snack on the lactose in the milk, beginning the fermentation process.

It's made with milk, enzymes—these are proteins that can chop up other proteins—bacterial cultures and salt. Lots of complex chemistry goes into the cheesemaking process, which can determine ...

The process itself takes four hours ... Chris doesn't use animal rennet to make his cheese curds, which together with the starter cultures breaks down the milk into cheese. Chris: The rennet ...