Cheese is produced through coagulation of milk proteins and fats. The production process begins with adding rennet to milk, which is an enzyme extracted from slaughtered cows, to curdle the milk. The curds are then pressed into shapes and aged to develop flavor and texture. There are hundreds of types of cheeses from different countries which vary depending on factors like the animal's diet and the aging process.

1. CHEESE
Daniel Serrano
Roel v.d Wal
Victor schreuder
Arnai Nunyez

2. HISTORY
 Cheese is a food derived from milk that is produced in a wide range of
flavors, textures, and forms by coagulation of the milk. It comprises proteins
and fats from milk.

3. PRODUCTION
 The First Step is to add rennet to milk. Rennet is a enzime that is extracted
from the slaughtered cows. After that the cheese pressed for a couple of
hours. The result is called wrongel in deutch was popular in Amsterdam a long
time ago. They called it meikaas. Nowadeys meikaas is diffcult to obtain
because there are not many people who like it. After the first step, the
cheese was pressed ferther and put in a bad with salt and water. Puting in the
bath improves the taste, crusting, firmness and the shelf life. After that, the
cheese has to ripe. The time a cheese has been riped is also on the packging.
It can range from a few weeks to over a year. After riping, the cheese is ready
for consumption

4. TYPES
 Hundreds of types of cheese from various countries are produced. Their
styles, textures and flavors depend on the origin of the milk (including the
animal's diet),