The craft or process of making cheese from milk by adding cultures, rennet, and salt, then aging the curds.
Gerund form of 'cheesemaker', from 'cheese' + 'make' + '-ing'. The practice dates back thousands of years, with earliest evidence from around 8000 BCE in Mesopotamia.
Cheese is essentially controlled spoilage—cheesemakers use bacteria and fungi the same way winemakers do, harnessing the power of fermentation to create flavors and textures that are impossible to achieve any other way.
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