Understanding the bio-molecular and chemico-physical processes underlying food preparation plays a pivotal role. In fact, the stability and maintenance of food are fundamental to preserve its nutritional and organoleptic properties. Cooking in various forms, drying, salting, and freezing have been part of the human cultural heritage and daily experience for thousands of years. In this minireview, we give a condensed overview on the preparation of cheese, with some insights on aspects of food colloids. The biological/nutritional quality of the preparations, which must fulfill national and/or international standards, is obviously not taken into account. Finally, due to the conciseness of the work, we do not go into deeper details about the chemico-physical aspects of food processing. More extensive works on this subjects from our and other laboratories are found in the literature cited.