These are cheeses that are made somewhat like Cheddar, except the curds are washed before being salted. The washing takes away lactose sugar that the bacteria could change into acid; it also allows the curds to absorb water.
These cheeses are usually cured only for up to 2 months, as they won't store as long as cheddar or other unwashed-curd cheeses.
They tend to have a mild flavour and to be very pliable cheeses. Edam, Danbo, Gouda, Havarti, Monterey Jack, and Swedish Fontina are Washed-Curd Cheeses.
The term "Soaked-Curd" indicates a more thorough washing process.
Cooking Tips
These cheeses melt more easily owing to their higher moisture content.
Other entries for Washed-Curd Cheeses
Colby Cheese, Washed-Curd Cheeses
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, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese
Other entries for Dairy
Butterfat, Butter, Milk, Nondairy Topping
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