From natural hay milk to fine cheese specialities:
By and large, all cheeses are manufactured in a similar way. But there is still a broad range ofvarieties that have emerged with the cheese-making craft. A basic distinction is made between twotypes: In rennet cheese, the addition of rennet–afermenting agent from the calf’s stomach–triggers sweet curdling of the milk. This causes the milk to thicken. In the production of sour milkcheese, lactic acid fermentation and subsequent curdling are initiated using lactic acid cultures.These two forms are combined in most cases.