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You are here: Home / Dairy / Cheese / Cheese Technical Terms / Sweet Curd Cheeses

Sweet Curd Cheeses

This page first published: Mar 23, 2004 · Updated: Jun 24, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

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.

Tagged With: Sweet Curd Cheeses

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