Cheese, Part 3:
- Provolone gets its distinctive character through special heating and kneading of the
- 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.
Entries Cheese, Cottage Cheese, Cream Cheese, Blue Cheese, Camembert Cheese, and Emmentaler.