Cheese production is an ancient practice that has evolved over thousands of years. Due to its high nutritional content and wide variety of types, cheese has become a staple food in many cultures around the world. Its global popularity is largely driven by its diverse forms, flavours, and textures, which cater to different dietary preferences and cultural traditions. Additionally, cheese is valued for its rich source of essential nutrients, such as proteins, fats, vitamins, and minerals, making it an important component of many diets worldwide. This chapter outlines the general principles of cheese manufacture, describing in succession the various stages involved in the process, from milk preparation to the final ripening stage. Three main successive stages of manufacturing are recognized: coagulation, treatment of the curd, and maturation. There is significant impact of compositional parameters such as milk fat content, protein levels, and mineral balance on cheese texture, flavour, and yield. Ripening of cheese is a complex biochemical process involving proteolysis, lipolysis and glycolysis, which in turn is affected by history of composition of milk and manufacturing steps involved in cheese manufacturing.