It's one of the cornerstones of the restaurant business (along with employee problems and debt). Isn't it time you got to know it a little better?
Fresh cheese 101
On its most basic level, cheese is simply preserved milk. To “preserve the milk,” one must lower the water activity, thereby controlling the bacteria that cause spoilage. Ironically, cheese makers achieve this process with other non-harmful beneficial bacteria. The same effect is also achieved by using acid.