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The jars aren't what's important here, it's the cheese curd!
It's not natural shape curd, this is been cut with a curd knife and immediately drained instead of cutting and more soaking (Which makes the curd more irregular). However that doesn't change the texture or taste and does make cooking with this curd a bit easier.
And the half of peppercorn Gouda is pretty nice as well.
To be put in scraps in 2 weeks.
It's not natural shape curd, this is been cut with a curd knife and immediately drained instead of cutting and more soaking (Which makes the curd more irregular). However that doesn't change the texture or taste and does make cooking with this curd a bit easier.
And the half of peppercorn Gouda is pretty nice as well.
To be put in scraps in 2 weeks.
Category Photography / Still Life
Species Unspecified / Any
Size 2000 x 729px
File Size 428.4 kB
What is cheese curd? OMG!
Only one of the most tasty forms of cheese out there :)
Basically it is from the early stages of cheese making, after the rennet is added the curdling process starts, but before they start the press stages (and before aging if the cheese being made calls for it)
It's rather regional, central/eastern Canada, Minnesota, Wisconsin, etc.
http://en.wikipedia.org/wiki/Cheese_curds
Only one of the most tasty forms of cheese out there :)
Basically it is from the early stages of cheese making, after the rennet is added the curdling process starts, but before they start the press stages (and before aging if the cheese being made calls for it)
It's rather regional, central/eastern Canada, Minnesota, Wisconsin, etc.
http://en.wikipedia.org/wiki/Cheese_curds
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