It differs between hard and soft cheeses. To save time I have included a link.
http://en.wikipedia.org/wiki/Cheese#Making_cheese
I could explain but to save time I have posted a link to the Wiki. http://en.wikipedia.org/wiki/Cheese#Making_cheese
The basic steps are to heat the milk, add a curdling agent, strain the curds from the whey and then put the curds in a press. Some cheese has seasoning added at this point or mold injected like blue cheese. Then the cheese is aged for varying times for each type.
there is a better cheese than the cheese that is being cheesed in the cheesy cheesier chesus cheese.
no It can not be used after making cheese
Cows milk, not cheese, goes into making cheddar
The recommended ratio of cheese salt to use when making homemade cheese is about 2-2.5 of the total weight of the cheese curds.
One may find books on cheese making at Amazon. They have an exhaustive supply of books on the process of making cheese from beginner to expert levels.
It depends entirely on what you are making.
I believe they have to do with the cheese making process. They are an ingredient in cheese.
The state is known for making cheese.
Brie is made by curdling milk with rennet, adding a specific type of mold, and then aging the cheese. The key steps involved in making brie include heating the milk, adding rennet to form curds, draining the whey, molding the curds, adding the mold, and then aging the cheese for several weeks.
You can buy rennet for cheese making in Malaysia at the shops near the University Putra Malaysia.