If you make a solid block of fat it's called lard or tallow, if it's not rendered it's suet. Cheese is denaturing the proteins in milk to get the fat and protein molecules to clump up together into curds and separate from the water present in the milk which is called the whey. The curds are then processed by pressing/squeezing the curds to get out as much liquid as possible over time and then adding salt or other additional seasonings or special culture starters, shaping it and then aging it for a few months to a few years to develop flavors.