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Tags for this video have been changed from 'cheese, skin, ferment, milk, heat' to 'cheese, skin, ferment, milk, heat, david mitchell, robert webb' - edited by xxovercastxx

You know who could end this argument? Cheesoid.

I kind of wanted to know the answers lol

Interesting. I can't believe I've never contemplated how cheese is made.

Starter cultures, or good bacteria, are added to start the cheesemaking process. They help determine the ultimate flavor and texture of the cheese. Next, a milk-clotting enzyme called rennet is added to coagulate the milk, forming a custard-like mass.

It's then cut into small pieces to begin the process of separating the liquid (whey) from the milk solids (curds). Large curds are cooked at lower temperatures, yielding softer cheeses like Mascarpone and Ricotta. Curds cut smaller are cooked at higher temperatures, yielding harder cheeses like Gruyere and Romano.

Cheesemakers cook and stir the curds and whey until the desired temperature and firmness of the curd is achieved. The whey is then drained off, leaving a tightly formed curd.