Translations:Cheese/37/en

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.