all cheeses start out the same way: milk(skim, whole, 2%, what ever the cheese works best with)that has been heated and mixed with either rennet or other acid to thicken or "clabber" the milk.
After that, there are different methods to make different types of cheese. Some is aged, some is not.
https://www.instructables.com/id/Basic-Steps-of-How-to-Make-Cheese/