Created by: Silentchapel
Number of Blossarys: 95
English (EN) 
Cottage cheese is a cheese curd product with a mild flavor. It is drained, but not pressed, so some whey remains and the individual curds remain loose. The curd is usually washed to remove acidity, ...
Hoop cheese is a firm, dry white cheese (queso blanco), different from cottage cheese, and similar to farmer's cheese, in that most of the liquid is pressed out. It is different from farmer's cheese ...
Farmer cheese (also farmer's cheese or farmers' cheese) in American English refers most often to pressed Cottage cheese, an unripened cheese made by adding rennet and bacterial starter to ...
Pot cheese is a type of soft crumbly, unaged cheese. It is very simple to make and also highly versatile making it a very popular cheese but it may be hard to find in stores. Pot cheese is in the ...
Mascarpone is an Italian cheese made from cream, coagulated by the addition of citric acid or acetic acid. After denaturation, the whey is removed without pressing or aging. Mascarpone can be ...
Ricotta is an Italian whey cheese made from sheep (or cow, goat, or Italian water buffalo) milk whey left over from the production of cheese. Like other whey cheeses, it is made by coagulating the ...
Prepared in brick-shaped form, the color ranges from pale yellow to white, and it has a sweet and mild flavor when young, and matures into a strong ripe cheese with age. It is medium-soft, crumbles ...
