Cheese is the fresh or ripened product resulting from the coagulation of natural milk (whole milk) by the action of curd, followed by the removal of whey from the obtained coagulum. This coagulum, called curd, is constituted by a protein matrix, casein, that retains fat and higher or lower levels of milk’s aqueous phase, known as lactoserum. The resulting paste can be consumed as it is, under the fresh cheese category, or it may undergo a series of transformations to endow it with specific organoleptic features that will turn it into ripened cheese.