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Adding Milk: All cheese starts as milk, but the milk may be sweet whole milk, a combination of sweet and sour milk, or a mixture of whole and skim milk. The first step in making cheese is to separate the whey (the liquid portion of the milk) from the curd (the solid particles). When milk is slightly sour, this may be done by placing the milk over very low heat for several hours. In modern manufacture, a culture of lactic acid-producing bacteria is added to sweet milk to cause the separation, and sometimes a combination of heat plus the culture and an extract of rennet may be used.
Mysost is a whey cheese of Scandinavian origin. Like Gjetost, it is brown in color and has a sweet flavor, but it is made of cow's milk, not goat's milk. An American version of this cheese is made in several Midwestern states.
Neufchatel, as originally made in Normandy, France, is a soft, delicate, white cheese with a white crust, produced in both fresh and ripened versions. American Neufchatel is a fresh cheese, similar to cream cheese but with a lower fat content. It is made by adding milk a lactic acid starter to fresh milk, with just enough rennet to coagulate the curd.
Dairy Cattle. In contrast to beef cattle raising, milk production for use as fluid milk or cream tended to cluster near centers of human population. This occurred in the days before modern refrigeration was available, and the quick movement of milk to market was necessary if the milk was to stay sweet. Today, with efficiently cooled milk trucks and railroad cars, milk is often moved halfway across the country.
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