Asiago cheese, a speciality of the Italian regions of Vicenza, Pavova, Treviso and Trento, is made from cow’s milk (it was originally made of milk from sheep.) The original cheese is a sweet curd, semi-cooked, unpasteurized cheese. Both the cheese and the rind are pale yellow; the flavour is somewhere in between that of parmesan…
Sweet Curd Cheeses
Brick Cheese
Brick is a sweet, nutty tasting cheese. Milk is first pasteurized, then mixed with lactic bacteria and rennet to make it curd. When curd has formed, the curd is removed and drained, then salted and pressed into shape. It is let stand for a few days until a surface bacteria forms. The cheese is then…
Edam Cheese
Edam Cheese © Denzil Green Edam Cheese is a semi-hard, pale yellow Dutch cheese with a mildly-tangy and slightly salty taste. Traditionally the cheese is made in a ball shape, but you may also spot it in squat rounds, or a loaf shape. It is a commercial cheese made in cheese factories. As of December…
Gouda Cheese
Gouda Cheese is a hard cheese made from whole cow’s milk. The milk has starter bacteria added to it, and is then heated to help the curds separate from the whey. The curds are pressed into circular moulds for a few hours, then soaked in brine. The cheeses are then removed from the moulds, dried…
Muenster Cheese
There are several variations on what constitutes Muenster Cheese. In general, it is a washed rind, semi-firm cheese, that is soft, creamy and yellowish inside, with a red sticky rind outside. The rind is edible, though some cut if off because it has a very salty taste from being washed with brine as it is…
Ricotta Cheese
Ricotta Cheese © Denzil Green Ricotta Cheese is a soft fresh cheese made from the whey left over after making other cheeses — usually cow’s milk cheeses. The whey is heated to 77 C (170 F.) Citric acid is added, then the temperature raised further to 85 C. (185 F) The heat curdles the whey,…
Sweet Curd Cheeses
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….
Sweet Curd Cottage Cheese
Sweet Curd Cottage Cheese is similar to regular cottage cheese, but Rennet is used to curdle the milk instead of bacteria. This leads to a cheese that has less tang (thus “sweeter”), and larger curds. Larger curds mean more cheese and less whey run-off waste. Washing the curds also helps to remove any tang that…