Curd curdled by bacteria and sometimes also rennet), farmer cheese, pot cheese, queso blanco, and paneer. The word can also refer to a non-dairy substance of similar appearance or consistency, though in these cases a modifier or the word "curdled" is generally used. In England, curds produced using rennet are referred to as junket; true curds and whey are produced from the natural separation of milk due to its environment (temperature, acidity). Cheese curds, drained of the whey and served without further processing or aging, are popular in some French-speaking regions of Canada, such as Quebec, parts of Ontario, and Atlantic
Asiago cheese inside is soft, buttery, white or slightly yellowish. This type is produced by using a mixture of whole milk and skim milk. First the raw milk is heated at about and rennet and enzymes are added as a liquid solution to make it coagulate. The batter obtained is then kneaded and partially cooked: the curd is broken into many small parts (of the size of a grain of rice). At this stage there are two other firings: to . The paste is removed from the heat, stirred with a large whisk and then the curd is extracted and placed in