Sweet curd cheese. Enotovyj / Pixabay.com / 2018 / CC0 1.0
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, what the name alludes to is that more of the sweetness in the milk is able to come through without the acidity to mask it.
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.
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
- Semi-Cooked Curd Cheeses
- Skim-Milk Cheeses
- Smear-Ripened Cheeses
- Stretched Curd Cheeses
- Triple-Cream Cheese
- Truckle
- Turophile
- Washed-Curd Cheeses