Sweet Curd Cheeses is a generic term for cheeses that have no starter bacteria added, just rennet. They are processed very quickly before acid can develop.
The cheeses are not really sweetened; rather, with less acid, which would make the cheese taste tarter, more of the sweetness in the milk is able to come through.
The curd can be used to make unaged cheeses such as Ricotta or Cottage Cheese, or made into an aged cheese. The aged cheeses will be moister and not as dense as Cheddar.
Cheeses such as Asiago, Brick, Derby, Edam, Gouda and Munster are Sweet Curd Cheeses.
See Also
Rennet, Sweet Curd Cottage Cheese
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, Soft Cheeses, Surface-Ripened 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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