Cottage cheese is drained, but not pressed, so some whey remains and the individual curds remain loose. The curd is usually washed to remove acidity, giving sweet-curd cheese. It is not aged or colored. Different styles of cottage cheese are made from milk with different fat levels and in small-curd or large-curd preparations. Pressed cottage cheese becomes hoop cheese, farmer cheese, pot cheese, or queso blanco.
Faisselle is a non-protected French cheese made of raw milk from cows, goats, or sheep. The name comes from the mold in which the cheese is strained. Faisselle is often eaten as a savory dessert served with salt, pepper, and either chives or shallots. It is also eaten as a sweet dessert, served with sugar or honey. It is also used in a number of dessert dishes, including cakes and tarts
Mascarpone is an Italian cream cheese coagulated by the addition of certain acidic substances such as lemon juice, vinegar, citric acid or acetic acid. It is recognized as a Prodotto agroalimentare tradizionale.
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