Milk product formed when milk coagulates to form a curd. For fresh cheeses, the whey is drained from the curd and the curd may be seasoned with salt or herbs. Aged or ripened cheeses may be washed, salted, sprayed with cultures or otherwise treated to develop a flavour and texture unique to each type of cheese. Cheeses are classified as fresh, soft, semi-soft, firm, or hard. Fresh cheeses have the most moisture and hard cheeses have the least. Visit the Cheese Lover's Reference Guide to learn more about how cheese is classified.
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