How did ancient Egyptians make cheese?

Ancient Egyptians made cheese by curdling milk, typically from cows, goats, or sheep, using natural acids or rennet. The process involved heating the milk and then adding the coagulant, allowing it to separate into curds and whey. The curds were then drained, pressed, and sometimes salted for preservation. This method resulted in various types of cheese, which were consumed fresh or aged.