Why when grinding cheese with ethanol gives a filtrate which turns water cloudy?

When cheese is ground with ethanol, the ethanol dissolves soluble proteins and fats in the cheese, creating a filtrate. When this filtrate is added to water, the proteins and fats, which are less soluble in water, precipitate out and form micelles, causing the water to turn cloudy. This cloudiness is a result of the formation of an emulsion and the dispersion of these insoluble components throughout the water.