Colby Cheese is somewhat like a cheddar, but milder, more elastic and moister. To make Colby, cow’s milk is pasteurized and a bacteria starter culture is mixed in. The milk is heated, with food colouring being added when the milk reaches 86 to 88 F (30 to 31 C) . Rennet is then added to…
Washed-Curd Cheeses
Cottage Cheese
Cottage Cheese © Denzil Green Cottage cheese is an un-aged, “fresh” white curd-type cheese made from skim milk. The curds that are separate out of the milk are drained of the whey, then packed into tubs with some milk to the tubs and shipped off for immediate sale. It is usually sold as a “wet-curd”…
Oaxaca Cheese
Oaxaca is a Mexican soft cheese. It’s also called “quesillo”, as it is the most usual cheese for making quesadillas with. It is made with the same stretching, cutting and “forming into a ball” process as is Mozzarella. It can be made from whole or skim cow’s milk or goat’s milk; sometimes it’s made from…
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…
Washed-Curd Cheeses
Washed-Curd Cheeses are cheeses that are made somewhat like Cheddar, except the curds are washed before being salted. The washing takes away lactose sugar that the bacteria could change into acid; it also allows the curds to absorb water. These cheeses are usually cured only for up to 2 months, as they won’t store as…