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Cheese, Part 3:

  • Provolone gets its distinctive character through special heating and kneading of the curd.
  • Cottage cheese is made from mixing fresh (unripened) cheese consisting of curds of different sizes with whey or cream.
  • Farmer's cheese is made from cottage cheese by pressing out the whey.
  • Cream cheese is a soft, unripened cheese made from either cream or a mixture of cream and milk.
  • Blue cheese is any of a number of different kinds of cheese with blue or greenish veins of mold.
  • French Roquefort, which has a loose-knit structure, only develops its blue mold in a cool, wet atmosphere (like in the caves of Roquefort).
  • Other blue cheeses include Italian Gorgonzola, Danemark's Danablu, and English Stilton.
  • Spores of species Penicillium are mixed with either the milk or the curd.
  • The mold grows during the three to six months of ripening.
  • It follows the irregular, natural openings in the cheese and machine-made perforations.
  • Camembert originated in the late 1600s in Normandy, France.
  • It has a creamy interior and white surface (created because the curd is treated with Penicillium camemberti mold) similar to Brie.
  • There are several kinds of swiss cheese, such as Emmentaler and Jarlsburg.
  • The characteristic holes are formed during the ripening process because the curd as kept at a temperature that promotes the formation of carbon dioxide bubbles.

Source: http://www.britanica.com, Entries Cheese, Cottage Cheese, Cream Cheese, Blue Cheese, Camembert Cheese, and Emmentaler.