The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold.
milk product milk processing 48
There are some fantastic non-dairy â€˜cheesesâ€™ available, including Redwoodâ€™s Melting Mozzarella and Cheddar range â€“ you can use these to make pizza or cheese on toast!For non-dairy cream cheeses, try Tofutti or Redwood, which come in flavours like plain, herb and chive and garlic â€“ the plain is like Philadelphia.
a solid food prepared from the pressed curd of milk
a solid food made from milk
Dairy cheeses, especially hard, ripened varieties such as cheddar and Parmesan, usually contain a meat byproduct called rennet, an enzyme extracted from calf stomachs used to coagulate milk. Pig pepsin is another coagulating agent. Fresh, unripened dairy cheeses, such as cream cheese and goat cheese, usually contain vegetable rennet, a microbial enzyme produced from a mold culture. This is sometimes listed on labels as "cheese culture." Cheese spreads sometimes contain gelatin, another meat byproduct. Some dairy cheeses available in natural food stores are labeled rennetless or rennet-free. These are made with chymosin, a genetically altered bacteria that reproduces the "blueprint" of a cow rennin gene. Chymosin is usually listed on cheese labels as "enzymes." Another label to look for is kosher. Kosher cheeses are rennetless because Jewish dietary law forbids the mixing of dairy and meat byproducts. Soy and nut cheeses, while free of meat byproducts, usually contain a milk protein called calcium caseinate, sodium caseinate or casein. Call the manufacturer to determine if a dairy cheese contains meat byproducts or if a nut or soy cheese contains milk byproducts.
A milk-derived product produced in hundreds of forms using many methods. Popular cheeses include hard, aged cheeses like parmesan, firm cheeses like cheddar, and soft cheeses such as brie.
Despite having the general texture and colour of soap, Belgian cheeses are pleasant if not heart-stoppingly exciting. Mild in flavour and often bearing the faces of fat friars on the wrapping paper. Nothing excites a Belgian shopper more than a good selection of cheese, and a typical shopper never buys less than six different types of cheese at any one go.
Describes literally, the aroma of cheese, most commonly of cheddar, blue, and parmesan.
dairy products made from milk curds separated from the whey; numerous varieties are found worldwide.