Have you ever wondered about cheese? How it's made? Why is it often salty? How do they make low fat versions? Well wonder no more!

Raw milk will produce the fattiest, creamiest cheese. Using reduced fat milk will result in lower fat cheese.

Either add acid e.g. vinegar or add live cultures which break down lactose into lactic acid.

Most commonly rennet, which causes the proteins in the milk to link together.

The liquid will firm up into a gel. Press on the gel to test its firmness.

Cut the curd into cubes – big ones for more moisture, smaller ones for firmer cheeses.

Drain the curd mixture to separate the whey from the curd.

Add salt to the curd – to help remove whey, add to the flavour and help preserve.

Combine the curd cubes to shape the cheese as necessary – eat right away or leave to mature.