The age-old secrets are numerous and the results are delicious. Cheese comes in many types or families. Cheese of the same type may have very individual flavors, but share similar textures and origins. Most cheese is made from cow's milk, although some is made from goat, sheep and water buffalo milk. But it all starts out the same.
Different starters create the different flavors.
The milk is heated while the curds form and separate from the whey. The curds are gathered and pressed, or moisture is allowed to drain naturally, depending on the desired consistency. The final stage is curing, when the flavor of the cheese comes to fruition. A current favorite is a hybrid called Cambazola. As the name implies, it is a combination of Camembert and Gorgonzola.