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Curd Cheese is a very odd name: what cheese isn't made from curds? If anything, it would give you the impression that the cheese is "lumpy", as though can you see the curds in it, as you can in Cottage Texture, but in fact the texture is smooth.
Like Cottage Cheese, Curd Cheese is a fresh cheese made from skim milk, has a starter added to curdle the milk, has a slight sour tang to the taste, and is not aged at all.
It has a very light colour, and is soft and spreadable.
It is sold in tubs. The classic dish made from Curd Cheese is "Yorkshire Curd Tart"
This is very different from "cheese curd" as known in rural North America.
Even in the UK, Curd Cheese is getting hard to find at supermarkets (as of 2004). Occasionally you will spot it at their dairy counters; more often, you will be able to get it at cheese shops.
Cooking Tips
To make: stretch cheesecloth over a bowl, held in place with an elastic round the bowl. Tip fresh live yoghurt into the cheese cloth and let drain for 6 hours.
Substitutes
Quark, ricotta, dry-curd Cottage Cheese, Fromage Frais. Or, more precisely, 1 part half-fat cream cheese and 1 part quark. Or, just cottage cheese pressed through a sieve (particularly for cheese cake).
Nutrition
Curd Cheese has a lower fat content than Cottage Cheese.
Equivalents
1/3 cup = 3 1/2 oz / 100g
Storage
Store for a few days refrigerated.
See Also
Cottage Cheese
Other entries for Fresh Cheeses
Cottage Cheese, Cream Cheese, Curd Cheese, Fresh Cheeses, Fromage Blanc Cheese, Fromage Frais, Mascarpone Cheese, Mató Cheese, Neufchâtel Cheese, Panela Cheese, Pot Cheese, Quark Cheese, Queso Blanco Cheese, Queso Fresco, Queso Quesadilla, Requesón Cheese, Ricotta Cheese, Yoghurt Cheese, Zufi Cheese
Other entries for Soft Cheeses
Añejo Cheese, Banon Cheese, Boilie Cheese, Boursin Cheese, Brie Cheese, Brillat-Savarin Cheese, Bruss Cheese, Burrata Cheese, Caboc Cheese, Camembert Cheese, Chèvre Frais, Cornish Yarg Cheese, Crottin de Chavignol Cheese, Crowdie Cheese, Edel de Cléron Cheese, Feta Cheese, La Tur Cheese, Lancashire Cheese, Lymeswold Cheese, Mitzithra Cheese (Fresh), Oaxaca Cheese, Oxford Isis Cheese, Pié d'angloys, Pithiviers Cheese, Squacquerone Cheese, St-Nectaire Cheese, Telemes Cheese, Vacherin Mont d'Or, Wensleydale with Cranberries
Other entries for Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese
Other entries for Dairy
Butterfat, Butter, Milk, Nondairy Topping
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