Production: The milk is thickened with rennet or lactic acid bacteria, i.e. it is made to curdle. The solid components, called curd, are separated from the liquid whey and brought into shape. Depending on the variety, the cheese is either ready for immediate consumption or may still need to mature. This can take days or, in the case of some hard cheeses, several years.
Interesting fact: A basic distinction can be made between sour milk cheese (cream cheese) and rennet cheese (soft, semi-hard and hard cheeses).