Cheese is made form the curds of milk of, most commonly, the cow, sheep or goat, separated from the whey by means of the use of rennet or a vegetarian rennet subsistute. The resulting product may be formed and made into soft cheeses or pressed and shaped into hard cheeses or cooked and pressed and made into waxy cheeses. They are ripened for different periods and the variety is enormous. As a general rule of thumb cheese should be served at room temperature.