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 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 Swedish 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.
