Columella's De Re Rustica (circa 65 CE) details a cheesemaking process involving rennet coagulation, pressing of the curd, salting, and aging.
Chymosin (EC 3.4.23.4) is an aspartic protease that specifically hydrolyzes the peptide bond in Phe105-Met106 of κ- casein and is considered to be the most efficient protease for the cheesemaking industry.