Sweet Curd Cheeses is a generic term for cheeses that have no starter bacteria added, just rennet. They are processed very quickly before acid can develop.
The cheeses are not really sweetened; rather, with less acid, which would make the cheese taste tarter, more of the sweetness in the milk is able to come through.
The curd can be used to make unaged cheeses such as Ricotta or Cottage Cheese, or made into an aged cheese. The aged cheeses will be moister and not as dense as Cheddar.
Cheeses such as Asiago, Brick, Derby, Edam, Gouda and Muenster are Sweet Curd Cheeses.
