5 FIVE KEY STEPS: THE MAGIC OF FERMENTATION IN CHEESEMAKING.

Cheese is a naturally fermented dairy product. The cheesemaking process has a reputation for being a complex craft that can produce a wide range of pleasant and, at times, foul-smelling flavours and textures. All of these are created during the fermentation process, which involves a biochemical reaction usually driven by multiple microorganisms. [ABSTRACT FROM AUTHOR]