Although each cheese requires unique procedures, equipment and methods, the fundamental principles of cheesemaking remain the same. At the most basic level, cheese is a concentrated form of milk. The major components of cheese are proteins, fat and water. During the cheesemaking process, the proteins and fats coagulate and concentrate into a solid mass, moisture levels are reduced and the remaining liquid whey is drained off. The following outline the steps required in the cheesemaking process.