Translations:Cheese/37/en: Difference between revisions

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Message definition (Cheese)
Other techniques influence a cheese's texture and flavor. Some examples are:
* Stretching: ([[Mozzarella]], [[Provolone]]) the curd is stretched and kneaded in hot water, developing a stringy, fibrous body.
* [[Cheddaring]]: ([[Cheddar cheese|Cheddar]], other English cheeses) the cut curd is repeatedly piled up, pushing more moisture away. The curd is also mixed (or ''milled'') for a long time, taking the sharp edges off the cut curd pieces and influencing the final product's texture.
* Washing: ([[Edam cheese|Edam]], [[Gouda cheese|Gouda]], [[Colby cheese|Colby]]) the curd is washed in warm water, lowering its acidity and making for a milder-tasting cheese.

Other techniques influence a cheese's texture and flavor. Some examples are:

  • Stretching: (Mozzarella, Provolone) the curd is stretched and kneaded in hot water, developing a stringy, fibrous body.
  • Cheddaring: (Cheddar, other English cheeses) the cut curd is repeatedly piled up, pushing more moisture away. The curd is also mixed (or milled) for a long time, taking the sharp edges off the cut curd pieces and influencing the final product's texture.
  • Washing: (Edam, Gouda, Colby) the curd is washed in warm water, lowering its acidity and making for a milder-tasting cheese.
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