Cheese is a diverse dairy product made by coagulating milk protein, primarily casein, into solid curds that are then separated from liquid whey, salted, and aged. This ancient process concentrates milk's fat, protein, and other nutrients, creating a preserved food with a long history of consumption across the world. With thousands of varieties, cheese offers a wide range of flavors, textures, and appearances, all influenced by the type of milk, the production techniques, and the microorganisms that contribute to its ripening and distinct characteristics