Curd heating. Casara Guru / Getty Images Signature via Canva Pro.
Semi-cooked curd cheeses is a cheese-making term.
It refers to milk curds that have been heated during the cheese making process to a temperature between 37 and 48 C (98 to 118 F). (If the curd is heated to a higher temperature, the cheeses fall into the “Cooked-Curd Cheeses” category.)
After milk has been coagulated to separate into curds and whey, the whey is drained away, and the curd is cut to help more whey escape from it.
Then, the temperature of the curd is raised to the 37 and 48 C range. This heating encourages even more whey to escape from the curds.
Generally, cheeses made from curd that has been “semi-cooked” by this heating range end up to be semi-firm cheeses.
Semi-Cooked Curd Cheeses include semi-firm cheeses such as Asiago, Edam, Fontina, Gouda and Raclette.
See also: Cooked-Curd Cheeses
Other cheese technical terms
- Affinage
- Casein
- Cooked-Curd Cheeses
- Creamery
- Double-Cream Cheese
- Fat Content of Cheeses
- Longhorn Cheese
- Pate (of a Cheese)
- Pressed-Curd Cheeses
- Raw Curd Cheeses
- Rennet
- Skim-Milk Cheeses
- Smear-Ripened Cheeses
- Stretched Curd Cheeses
- Sweet Curd Cheeses
- Triple-Cream Cheese
- Truckle
- Turophile
- Washed-Curd Cheeses