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Home » Dairy » Cheese » Cheese Technical Terms » Washed-Curd Cheeses

Washed-Curd Cheeses

Washed curd cheeses

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Washed-curd cheeses are cheeses whose 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 some water.

These cheeses are usually cured only for up to 2 months, as they won’t store as long as cheddar or other unwashed-curd cheeses.

They tend to have a mild flavour and to be very pliable cheeses. Edam, Danbo, Gouda, Havarti, Monterey Jack, and Danish Fontina are washed-curd cheeses.

The term “soaked-curd” indicates a more thorough washing process.

Cooking Tips

These cheeses melt more easily owing to their higher moisture content.

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
  • Sweet Curd Cheeses
  • Triple-Cream Cheese
  • Truckle
  • Turophile
This page first published: Mar 23, 2004 · Updated: Jun 4, 2022.

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