8. Cheese. What a marvel cheese is. Leave milk until it forms curds and whey, add a lactic starter and watch as it lumps together into cheesy goodness. Well – kinda. That’s cottage cheese, the simplest form. Commercial cheesemaking requires all sorts of enzyme coagulants, bacteria (eg. penicillin for “blue” cheese), washing, pressing, ripening, and all those special ingredients that make each cheese distinct. There’s an awful lot to it all.