Nutritional Aspects Introduction Cheese is made by coagulating milk to give curds which are then separated from the liquid, whey, after which they can be processed and matured to produce a wide variety of cheeses.
Milk is coagulated by the addition of rennet.
The usual source of rennet is the stomach of slaughtered newly-born calves. Vegetarian cheeses are manufactured using rennet from either fungal or bacterial sources. Advances in genetic engineering processes means they may now also be made using chymosin produced by genetically altered micro-organisms. The exact processes in the making of cheese varies between different varieties. However, all cheeses are made by essentially the same method.