SINCE its introduction by Lloyd in 1895 in the south-western counties of England, the determination of the acidity of the whey exuding from the curd has been regularly used by cheese-makers as a ...

Ricotta: A soft, fresh whey cheese that can be made from the ... contains fewer additives and preservatives. Flavour: Cheddar is an aged cheese with a richer flavour, while mozzarella has a ...

Once the cheese curds are cooked through, the whey and ... a short-aged cheese. It's a younger cheese. It's got moisture added to it. Make a unique profile. Gina: As the cheddar gets older ...

Additionally, it's made by pressing the stacked curds to eliminate as much whey as possible ... re drained even more and allowed to age. Cheddar is aged for a minimum of two months for milder ...