Curdcheese

Curdcheese, more commonly written curd cheese, is a broad category of fresh cheeses formed from curds produced by coagulating milk with acid or rennet. It includes soft, mild cheeses that are typically eaten soon after production and have a high moisture content. Regional examples include paneer (India), cottage cheese, farmer's cheese, and queso fresco; ricotta is related but made from whey rather than curds.

Production involves coagulating milk with an acid (such as lemon juice or vinegar) or with rennet. The curds are separated from the whey, sometimes washed to reduce acidity, and drained. Depending on the method, the curds may be pressed lightly to form blocks or kept loose for a crumbly texture. Moisture content and processing determine firmness and mouthfeel.

Characteristics and uses: Curd cheeses are typically soft to semi-soft with a mild, milky flavor and a high water content. They are consumed fresh and used in cooking, baking, salads, fillings, or as a spread. Paneer is often cubed and fried; cottage cheese is widely used as a filling or topping.

Nutrition and safety: The nutritional profile varies with the milk used; generally they provide protein and calcium and can be lower in fat if made from skim milk. Because they are fresh cheeses, they have a shorter shelf life and require refrigeration and timely consumption to prevent spoilage. Proper handling reduces the risk of contamination.