The basis of cheesemaking is to preserve the milk by three possible methods; firstly, fermentation or souring by the use of lactic acid bacteria, secondly by dehydration or water removal from the milk in the form of whey, and finally by the addition of salt to the cheese. The milk is converted from liquid to solid either by use of an enzyme (chymosin) or by acidification. In the case of hard cheeses it is rennet that is used and for many soft cheeses either acidification or a combination of acidification and rennet. The solid substance that forms from the coagulation process is known as curd. The cheesemaking process then proceeds by cutting or breaking the curds into smaller pieces. A watery substance known as whey is expelled from the curd, thereby concentrating the curd into cheese.

Typical steps in cheesemaking: 

Milk standardisation (adjusting the fat content of the milk). Most home cheesemakers don't bother with this step

Milk pasteurisation (heating the milk to kill dangerous bacteria and spoilage bacteria)

Adding starter (harmless bacteria to assist with the preservation of the cheese)

Adding colour (only for coloured cheeses, most cheeses are made without it)

Adding rennet (this makes the milk set like a junket)

Leaving the milk to set

Cutting (the coagulated milk is cut into small pieces)

Stirring (this helps the whey come out and make the curds and hence the cheese firmer)

Heating (this helps the whey come out and make the curds and hence the cheese firmer)

Draining (draining the whey off the curds)

Hooping the curds (gathering the curds together and placing into a mould or hoop to contain the curds and shape the cheese

Salting (the curds or cheese may be salted by adding salt or immersing the cheese in a salt solution, ie a brine)

Pressing (the curds may be pressed to assist the moulding process or to squeeze out some more whey)

Packaging or plasticoating or waxing to protect the cheese from drying and from contamination.

Storage (Maturing until ready for consumption. Flavour develops with age)