Acid-set cheeses Acid-set cheeses Cottage cheese is a cheese curd product with a mild flavor. It is drained, but not pressed so some whey remains. The curd is usually washed to remove acidity giving sweet curd cheese. It is not aged or colored. Different styles of cottage cheese are made from milks with different fat levels and in small curd or large curd preparations. Cottage cheese which is pressed becomes hoop cheese, farmer's cheese, pot cheese or queso blanco. ...more on Wikipedia about "Cottage cheese"
Cream cheese is a soft, mild-tasting, white cheese that contains at least 28% fat and is sold in brick form or in a small, tub-like container. Variety brands add such additional seasonings as garlic, dill, and olives. Cream cheese differs from other cheese in that it is not allowed time to mature and is meant to be consumed fresh. It is a primary ingredient in the dessert cheesecake and is often spread on bagels and eaten with lox (smoked salmon). Cream cheese is sometimes used in frosting to add a richer flavor. ...more on Wikipedia about "Cream cheese"
Paneer (sometimes spelled Panir or Paner), is the Persian word for "cheese". It is an unaged, acid-set, Farmer cheese that is similar to Queso blanco except that it does not have salt added, and to acid-set fresh Mozarella. Like Mozarella, Bengali paneer is beaten or kneaded. However, other types of paneer are simply pressed. Paneer is the only type of cheese indigenous to the Indian subcontinent, and is most commonly used in Middle Eastern and South Asian cuisine. Paneer is a primary source of protein for Buddhists (typically those of South Asian origin) who adhere to vegetarian but not to vegan diets. ...more on Wikipedia about "Paneer"
Quark is a type of fresh acid-set cheese of Central European origin. It is white and unaged, similar to cream cheese, pot cheese or ricotta. It is made by letting lactic acid bacteria (sometimes also rennet) ferment milk, with the resulting curd. Some or most of the whey is removed to standardise the quark to the desired thickness. Traditionally, this is done by hanging the cheese in loosely woven cotton gauze called cheesecloth, and letting the whey drip off, which gives quark its distinctive shape of a wedge with rounded edges. In industrial production, however, cheese is separated from whey in a centrifuge and later formed into blocks. ...more on Wikipedia about "Quark (food)"
Queso blanco is a creamy, soft, and mild unaged white cheese that originated in Mexico. It is made by pressing the whey from cottage cheese. It is very similar to cheeses called pot cheese and Farmer cheese. It has also been compared to Indian paneer. Queso blanco is considered to be one of the easiest cheeses to make. Called Queso Blanco ("white cheese") in the Spanish speaking world, it is used throughout the world by different names. This fresh and slightly salty cow's milk cheese can be eaten straight or mixed in with various dishes. This cheese does not melt when heated, it softens. For this reason, it makes a creamy addition to recipes, and is often used as a topping for spicy Mexican dishes such as enchiladas and empanadas, and is the cheese usually used inside quesadillas. ...more on Wikipedia about "Queso blanco"
Ricotta (pronounced in Italian) is an Italian cheese made from the whey which results when making cheeses such as mozzarella or provolone. The name "ricotta" means "cooked again" in Italian, referring to the second processing of the liquid to produce the cheese. Ricotta is similar in texture to cottage cheese though considerably lighter and is a key ingredient in cheesecake, lasagna and many cannolis. It is often served mixed with sugar, cinnamon and occasionally chocolate shavings as a dessert in Italian households. ...more on Wikipedia about "Ricotta cheese"
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