We looked at how cheese from animals is made, and adapted the same manufacturing process to work with plants.
Most cheeses (from Ricotta to Gruyère) are made like this: First, get some milk. Second, coagulate the milk. Third, press and ripen the resulting curds into cheese.
Instead of stealing milk from animals, we make the milk directly from soybeans. Also, we had to come up with a different way of coagulating the milk. The result is the same: tasty cheese.