Cheese is a dairy product of various types, flavors, and shapes, produced by coagulation of the milk protein casein. There are different types of cheese and also different subdivisions. Cheese can be classified according to the consistency, the percentage of milk fat in the dry matter, the type of protein and cheese ripening. The paper explains the entire production process from milk preparation to cheese ripening and packaging. Cheese making is about achieving a characteristic taste and appearance for a particular type of cheese, e.g. Gouda, Cheddar, which depends on the temperature during ripening, the amount of milk fat and protein, the humidity, the coagulation rate of the cheese grain and the addition of various additives. Cheese making experience also plays an important role, as a good cheesemaker is able to judge when the ripening of the cheese is complete or when the cheese dough is ready for cutting. Every cheese, like any other food, must have a declaration that includes the characteristics, the place of cheese production and nutritional values, as well as the presence of possible allergens. In any case, during the manufacturing process and afterwards, it is important to maintain the hygienic conditions of the premises and equipment and to carry out regular disinfection so that no undesirable microorganisms get into the milk or cheese.