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.)
Generally, cheeses made from curd that has been cooked end up to be semi-firm cheeses.
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 more whey to escape from the curds.
Semi-Cooked Curd Cheeses include semi-firm cheeses such as Asiago, Edam, Fontina, Gouda and Raclette.