The primary ingredient in most cheese is milk. Cheese is produced through the fermentation of milk, which can come from various animals, including cows, goats, and sheep. Various types of milk provide distinct flavors, textures, and characteristics to the cheese. During the cheesemaking process, milk is curdled using rennet or acid, separating it into curds and whey. The curds are then processed, aged, or flavored, depending on the desired type of cheese. The versatility of cheese makes it a popular ingredient in many cuisines worldwide, enhancing dishes with its rich taste and creamy texture.