"cheese, curd cheese, farmer cheese, caș, chhena, fromage blanc, queso fresco, paneer, and fresh goat's milk chèvre. Such cheeses are soft and spreadable, with a mild flavour. Whey cheeses are fresh cheeses made from whey, a by-product from the process of producing other cheeses which would otherwise be discarded. Corsican brocciu, Italian ricotta, Romanian urda, Greek mizithra, Cypriot anari cheese, Himalayan chhurpi and Norwegian Brunost are examples. Brocciu is mostly eaten fresh, and is as such a major ingredient in Corsican cuisine, but it can also be found in an aged form. Some fresh cheeses such as ""fromage blanc"" and"
"to describe something that has been beaten. In Kopanisti cheese this refers to its technique of preparation. It is mainly made from cow's milk or sheep's milk or a mixture of both. Preparation of Kopanisti Mykonou include artisanal cultures, derived from practice of using some of the previous batches of produced cheese as inocolum for new baches. At first the milk is cooked at with yeast until it gets thick. This procedure usually takes about 20–24 hours. After this it needs to be dried and red chili peppers and salt are added. The manufacturer works the mixture by hands once"
"feed the calves, or use it in the elaboration of other food products, such as chocolate and pre-packaged-meals. Once drained, the bits of renneted milk are pressed for the first time into their mould using a machine. The compressed cheese is called “tome”. The “tome” is then wrapped into linen, a little casein stamp (oval or square) is put on top of it, and the cheese is salted (with some brine). Next it is put into a press for 12 to 24 hours. The next step is called “ressuyage” (lit. “re-wiping”), when the cheese is unwrapped, and stored in a"
"cheese was called ""sap"", as in tree sap. Schabziger Schabziger or sapsago is traditional cheese exclusively produced in the Canton of Glarus in Switzerland. Schabziger is made out of the skimmed cow milk and a special kind of herb, blue fenugreek (""Trigonella caerulea""), also called blue melilot. The milk and melilot sap are heated to then an acid (lactic, citric or acetic) is added causing curdling. The whey and curd are separated. The whey is further curdled at and separated. The whey-condensate is called ""Ziger"" and is pressed into cones for 6 to 8 days. The cones are then dried"
"months. If it passes quality tests, it is fire-branded with the Grana Padano trademark. The cows are milked twice a day, the milk is left to stand, and then partially skimmed. Milk produced in the evening is skimmed to remove the surface layer of cream and mixed with fresh milk produced in the morning. The partly skimmed milk is transferred into copper kettles and coagulated; the resulting curd is cut to produce granules with the size of rice grains, which gives the cheese its characteristic texture, and then warmed to . It is produced year-round and the quality can vary"
"shelf life. These production methods include salting, baking, smoking, and further fermentation. ""Ricotta salata"" is a pressed, salted, dried, and aged variety of the cheese. It is milky-white and firm and used for grating or shaving. ""Ricotta salata"" is sold in wheels, decorated by a delicate basket-weave pattern. ""Ricotta infornata"" (baked ricotta) is produced by placing a large lump of soft ricotta in the oven until it develops a brown, lightly charred crust, sometimes even until it becomes sandy brown all the way through. ""Ricotta infornata"" is popular primarily in Sardinia and Sicily, and is sometimes called ""ricotta al forno""."
"processed into a stainless steel trough, and the temperature further increased, while the first live cheese cultures and rennet, a coagulant, are added to the developing mixture. According to Amir Rosenblatt, a cheesemaker at Beecher's, the heating and cheese temperatures used in their cooking process are tightly controlled through the sustainable technology of steam power. ""A variation of half a degree [in the pasteurization process] can change the flavor of the cheese,"" he said. Cheesemakers use stainless steel ""rakes"" to then gather the milk mixture, before allowing it to settle briefly, at which point the cheese is cut repeatedly by"
"milk are all prohibited by regulation. The cheese is twice salted using fine, dry salt. The cheese is left to dry for at least fourteen days, although four weeks is more common. Cheeses labelled with ""affinage méthode Dieulefit"" (after the commune of Dieulefit) indicates that the affinage included hand-washing the surface of the cheese with water, following which the cheese is left to mature in covered earthenware jars for at least a month. Production is ""fermier"", ""artisanal"", and ""industriel"", and the final product is a minimum of 45% fat. Picodon is manufactured throughout the year, although ""fermier"" production only occurs"
"Cheese ripening Cheese ripening, alternatively cheese maturation or affinage, is a process in cheesemaking. It is responsible for the distinct flavour of cheese, and through the modification of """"ripening agents"""", determines the features that define many different varieties of cheeses, such as taste, texture, and body. The process is ""characterized by a series of complex physical, chemical and microbiological changes"" that incorporates the agents of ""bacteria and enzymes of the milk, lactic culture, rennet, lipases, added moulds or yeasts, and environmental contaminants"". The majority of cheese is ripened, save for fresh cheese. Cheese ripening was not always the highly industrialised"
"Manufacture of cheddar cheese The manufacture of Cheddar cheese includes the process of ""cheddaring"", which makes this cheese unique. Cheddar cheese is named for the village of Cheddar in Somerset in South West England where it was originally made. The manufacture has since spread around the world and the name has become generic. In general, the milk is raw milk (whole or 3.3%). The milk must be ""ripened"" before adding in the rennet. The term ""ripening"" means allowing the Lactic acid bacteria (LAB) to turn lactose into lactic acid, which lowers the pH of the solution, greatly aiding in the"
"process it is today; in the past, cellars and caves were used to ripen cheeses instead of the current highly regulated process involving machinery and biochemistry. Some cheeses still are made using more historical methods, such as the blue cheese Roquefort, which is required to be ripened in designated caves in south-eastern France. However, with the invention of refrigeration in the 20th century, the process evolved considerably, and is much more efficient at producing a consistent quality of cheese, at a faster pace, and a lower cost (depending on the type of cheese). After the initial manufacturing process of the"
"Svecia Svecia (or ""Sveciaost"", ""ost"" meaning cheese) is a Swedish cheese. It is a semi-hard cow's-milk cheese, with a creamy consistency, light yellow colour, small irregular holes, and a mildly acidic taste. It is produced in wax-covered cylinders weighing each. The cheese is similar to other Swedish hard cheeses whose manufacturing methods date back to perhaps the 13th century, but the name ""Svecia"" — from the Latin ""Suecia"" meaning ""Sweden"" — is a 20th-century invention, dating to 1920. Svecia is produced in a fashion typical to many semi-hard cheeses. Milk is pasteurized to then cooled to around . Rennet is"
"Gouda cheese Gouda ( , ; , ""cheese from Gouda"") is a mild, yellow cheese made from cow's milk. It is one of the most popular cheeses worldwide. The name is used today as a general term for numerous similar cheeses produced in the traditional Dutch manner. The first mention of Gouda cheese dates from 1184, making it one of the oldest recorded cheeses in the world still made today. Cheesemaking traditionally was a woman's task in Dutch culture, with farmers' wives passing their cheesemaking skills on to their daughters. To this day, farmers from the surrounding region gather in"
"Brined cheese Brined cheese, also sometimes referred to as pickled cheese for some varieties, is cheese that is matured in a solution of brine in an airtight or semi-permeable container. This process gives the cheese good stability, inhibiting bacterial growth even in warmer climates. Brined cheeses may be soft or hard, varying in moisture content, and in colour and flavour, according to the type of milk used; though all will be rindless, and generally taste clean, salty and acidic when fresh, developing some piquancy when aged, and most will be white. Washed-rind cheeses are periodically cured in a solution of"
"more than a year. Svecia Svecia (or ""Sveciaost"", ""ost"" meaning cheese) is a Swedish cheese. It is a semi-hard cow's-milk cheese, with a creamy consistency, light yellow colour, small irregular holes, and a mildly acidic taste. It is produced in wax-covered cylinders weighing each. The cheese is similar to other Swedish hard cheeses whose manufacturing methods date back to perhaps the 13th century, but the name ""Svecia"" — from the Latin ""Suecia"" meaning ""Sweden"" — is a 20th-century invention, dating to 1920. Svecia is produced in a fashion typical to many semi-hard cheeses. Milk is pasteurized to then cooled to"
"Pasta filata Pasta filata (Italian: ""spun paste"") is a technique in the manufacture of a family of Italian cheeses also known in English as stretched-curd, pulled-curd, and plastic-curd cheeses. Stretched curd cheeses manufactured from the pasta filata technique undergo a plasticising and kneading treatment of the fresh curd in hot water, which gives the cheese its fibrous structure. The cheese-making begins in the normal way. The milk (usually from cows or water buffalo) is warmed and curdled and allowed to rest for an hour before the curds are cut into small pieces and the whey is drained off. The curds"
"of the cloves. Another theory is that as a factory-made variation of the Dutch Leyden cheese, which has its origins in the 17th century, the Norwegian ""nøkkel"" (meaning ""key"") is a reference to Leiden's coat of arms. There was a version of Nøkkelost manufactured and marketed in the US throughout the 1960s. Kraft Foods first called it ""Caraway"" then later used ""Kuminost Spiced Cheese"" on the label. Nøkkelost Nøkkelost (Norwegian: ""key cheese"", ) is a common, Norwegian name for kuminost (""cumin cheese""), a cheese flavored with cumin and cloves. It is semi-hard, yellow, and made from cow's milk, in the"
"Processed cheese Processed cheese (also known as prepared cheese, cheese product, or cheese singles) is a food product made from cheese (and sometimes other, unfermented, dairy by-product ingredients), plus emulsifiers, saturated vegetable oils, extra salt, food colorings, whey or sugar. As a result, many flavors, colors, and textures of processed cheese exist. Its invention is credited to Walter Gerber of Thun, Switzerland, in 1911. Processed cheese has several technical advantages over natural cheese, including a far longer shelf-life, resistance to separating when cooked (meltability), and a uniform look and physical behavior. Its mass-produced nature provides arguably its greatest advantage over"
"production, making it quite labor-intensive compared to other methods of cheese production. Some washed-rind cheeses are also smear-ripened with solutions of bacteria or fungi (most commonly ""Brevibacterium linens"", ""Debaryomyces hansenii"" or ""Geotrichum candidum""), which usually gives them a stronger flavor as the cheese matures. In some cases, older cheeses are smeared on young cheeses to transfer the microorganisms. Many, but not all, of these cheeses have a distinctive pinkish or orange coloring of the exterior. Unlike with other washed-rind cheeses, the washing is done to ensure uniform growth of desired bacteria or fungi and to prevent the growth of undesired"
"just a few yards away from the cheese production rooms. The cheese is put into a stainless steel, round form that is pulled tight with a spring-powered buckle so the cheese retains its wheel shape. After a day or two, the buckle is released and a plastic belt imprinted numerous times with the Parmigiano-Reggiano name, the plant's number, and month and year of production is put around the cheese and the metal form is buckled tight again. The imprints take hold on the rind of the cheese in about a day and the wheel is then put into a brine"
"Noncommercial Traversal"". The English method of producing cheddar cheese was known in America as ""the Joseph Harding Method"". Even though the term ""American cheese"" has a legal definition in the United States as a type of pasteurized processed cheese, and is actually something different, products called ""cheese product"" are by no means identical. Depending on the additives and the amounts of milk fat, oil, and water added during emulsification, the taste and texture of solid American cheese varies. As a result, some varieties (e.g., ""American cheese"" and ""American processed cheese"") bear remarkable similarity to traditional/unprocessed cheeses, while other varieties (e.g.,"
"brought to the lab from milk calves. The cheese is set on wood shelves in chambers, sometimes in caves as per tradition, and matures within six to ten weeks. It is washed once a week with a seawater sponge to prevent mold growth and to form an orange or rose crust. Today, the cheese is made from both pasteurized milk and raw milk in factories. The factory-made cheeses are brighter and moderate in flavor. The cheese can be eaten grated with salads such as radicchio or rucola (rocket, arugula) and with spices and tomato on bruschetta. It melts well, and"
"or flambéed to give it its distinctive brown or charred marks. In Ostrobothnia and Kainuu, leipäjuusto is called ""juustoleipä"" (lit. ""cheese bread""). However, this varies as people have moved around, and both names are used while leipäjuusto is the more commonly known name for this cheese. Other dialects have various names (such as narskujuusto) that refer to the way that fresh leipäjuusto ""squeaks"" against the teeth when bitten. Traditionally, leipäjuusto was dried and could then be stored for up to several years. For eating, the dry, almost rock hard cheese was heated on a fire which softened it and produced"
"Ricotta Ricotta ( in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin. Ricotta (literally meaning ""recooked"") protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH"
"turned and brushed at regular intervals to remove the natural white mould to allow its red bacteria to change the rind from yellow to red. The finished cheese is a minimum of 45% fat, and is made in both pasteurised and unpasteurised forms. AOC status was granted in 1976 with AOP status following in 1996. In 2005, two thousand one hundred twenty-six tons were made, of which around 6% came from the 10 ""fermier"" producers, with the remainder being made by the three ""industriel"" producers. A number of less-common cheeses are made in northern France using very similar methods and"
"Taleggio cheese Taleggio () is a semisoft, washed-rind, smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a thin crust and a strong aroma, but its flavor is comparatively mild with an unusual fruity tang. Taleggio and similar cheeses have been around since Roman times, with Cicero, Cato the Elder, and Pliny the Elder all mentioning it in their writings. The cheese was solely produced in the Val Taleggio until the late 1800s, when some production moved to the Lombardy plain to the south. The production takes place every autumn and winter. First, the acidified milk is"
"Artisan cheese Artisanal cheese refers to cheeses produced by hand using the traditional craftsmanship of skilled cheesemakers. As a result, the cheeses are often more complex in taste and variety. Many are aged and ripened to achieve certain aesthetics. This contrasts with the more mild flavors of mass-produced cheeses produced in large scale operations, often shipped and sold right away. Part of the artisanal cheese making process is aging and ripening of the cheeses to develop flavor and textural characteristics. One type of artisanal cheese is known as farmstead cheese, made traditionally with milk from the producer's own herds of"
"Bondost Bondost (sometimes spelled bond-ost, Swedish for ""farmer cheese"") is a Swedish cheese, also made in the United States, chiefly in New York. This cow's-milk cheese is cylindrical in shape, about across and high. After the milk (either raw or pasteurized) is curdled, heated, cut, salted, stirred, pressed into forms, and immersed into brine for a day or two, the new cheese is ripened for six to eight weeks. Sometimes bondost is spiced with cumin or caraway seeds, which are incorporated into the curd just before it is molded. It has a firm texture providing a mild tasting cheese that"
"fresh by Belgian merchants and sold in distant lands. Remoudou was present at the Leipzig and Frankfurt fairs in the 17th century, where it was traded by Herve men for Holstein cattle, and in Lorraine where the Herve merchants were called ""haverlings"". Remoudou Remoudou, or in wallon ""r'moûdou"", is a Belgian cheese from the Land of Herve. It derives its name from the use of milk from a second milking performed 15 minutes after the usual milking. Hence the Wallon verb ""rimoûd"" meaning ""to re-milk"". This cheese weighs 200 to 500 g. When it is washed with salt it gets"
"semi-hard, and can be semi-cured or cured. It takes its name from one of the breeds of cattle whose milk is used, in turn named after the town of Caso. The shape of the cheese is a thick disc-shape, sometime more conical, of 10–20 cm diameter and 4–7 cm in height. The weight is between . The milk used must come from suppliers who are registered with the regulating council. The cows must have fed on local, natural foodstuffs. The milk is coagulated by using animal products, fermenting products are also used along with calcium chloride. The milk is heated"
"one variety comes from the Tarine or Abondance cows that graze in the Alps. To make Beaufort, first, the milk is heated and then cast into a beechwood hoop or mold which gives the cheese its distinctive concave shape. It is pressed for 24 hours, taken out of the hoops and then cooled for another 24 hours. Once cooled, it is soaked in brine and then stored on spruce shelves for one to two months. During this part of the process, one side of the cheese is hand-salted each morning, then turned over and massaged each afternoon. Once the cheese"
"are mozzarella-like imitation processed cheeses, which are sometimes used in frozen pizzas. Owing to its highly mechanized (i.e., assembly line) methods of production, and additive ingredients (e.g., oils, salts, or colors), some softer varieties of processed cheese cannot legally be labeled as actual ""cheese"" in many countries, even those in which slightly harder varieties can be. Such products tend to be classified as ""cheese food"", ""cheese spread"", or ""cheese product"" (depending primarily on the amount of cheese, moisture, and milkfat present in the final product). In the United States, processed cheese is defined, categorized, and regulated by the Food and"
"knew how to make the cheese. Berthaut Époisses increasingly gained favor among its devotees and became a spectacular success. The business is now carried on by their son, Jean Berthaut. Fromagerie Berthaut is currently responsible for the manufacture of all fermier Époisses, although several artisanal fromageries now manufacture the cheese. At the first stage of manufacture, the whole milk is heated to around with the coagulation lasting for at least 16 hours. The fragile curds are drained in moulds, and the whey then allowed to run off. Around 48 hours later the cheese is removed, salted, and placed on racks"