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Rennet, an enzyme naturally present in the stomachs of ruminants, would prompt the milk to coagulate, separating into curds and whey, thus laying the groundwork for modern cheese production.

Cutting the gel helps some of the whey, or water, separate from the cheese curd, which is made of aggregated milk and looks like a yogurt gel.

Vulto employees reportedly didn’t wash their lower or upper arms before submerging them in whey to stir and break up fresh cheese curds.

Times columnists Anita Chabria and Mark Z. Barabak were in Milwaukee and laid off the beer and cheese curds so they could offer you their clear-eyed assessment of Day 3 of the Republican National Convention.

For $14, you get a pile of fries smothered in white cheddar curds, a sage-heavy brown gravy and a smattering of crispy bacon.