page_title: Cheesemaking
section_title: Process
hierarchical_section_title: Cheesemaking / Process
caption_attribution_description: Français&#160;: Fabrication du Gruyère à la fromagerie de Gruyères, Suisse, Canton de Fribourg. English: Production of Gruyère cheese at the cheesemaking factorie of Gruyères , Switzerland, Canton of Fribourg. This image was improved or created by the Wikigraphists of the Graphic Lab (fr). You can propose images to clean up, improve, create or translate as well. català&#160;| česky&#160;| Deutsch&#160;| Deutsch (Sie-Form)‎&#160;| Ελληνικά&#160;| English&#160;| Esperanto&#160;| español&#160;| suomi&#160;| français&#160;| עברית&#160;| magyar&#160;| Հայերեն&#160;| italiano&#160;| 한국어&#160;| македонски&#160;| Plattdüütsch&#160;| Nederlands&#160;| occitan&#160;| polski&#160;| português&#160;| русский&#160;| slovenščina&#160;| svenska&#160;| татарча/tatarça&#160;| Türkçe&#160;| українська&#160;| 中文&#160;| 中文（简体）‎&#160;| 中文（繁體）‎&#160;| Zazaki&#160;| +/− Français&#160;: Egouttage, transfert du lait caillé dans les moules.
context_page_description: Cheesemaking is the craft of making cheese. The production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrated form. Cheesemaking allows the production of the cheese with diverse flavors and consistencies.
context_section_description: The job of the cheesemaker is to control the spoiling of milk into cheese. The milk is traditionally from a cow, goat, sheep or buffalo, although worldwide cow's milk is most commonly used and, in theory, cheese could be made from the milk of any mammal. The cheesemaker's goal is a consistent product with specific characteristics and organoleptic requirements (appearance, aroma, taste, texture).  The crafts and skills employed by the cheesemaker to make a Camembert will be similar to, but not quite the same as, those used to make Cheddar.
  Some cheeses may be deliberately left to ferment from naturally airborne spores and bacteria; this approach generally leads to a less consistent product but one that is valuable in a niche market.
caption: The production of Gruyère cheese at the cheesemaking factory of Gruyères, Canton of Fribourg,  Switzerland
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