The Romans didn’t have fridges so they couldn’t keep milk fresh for very long. They did however make it into butter and cheese which would keep for longer. When milk is warmed bacteria forms which causes it to curdle and separate into curds and whey. The curds were placed into a round pottery bowl with holes in it so that the whey could fully drain away when pressed. Cheese was eaten soft, soon after it was made, or turned out of the press and left to dry and harden. It could also be flavoured by smoking or the addition of salt, herbs or nuts.