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
Rennet The most widely used FPC is produced either by the fungus "Aspergillus niger" and commercialized under the trademark CHY-MAX® by the Danish company Chr. Hansen, or produced by "Kluyveromyces lactis" and commercialized under the trademark MAXIREN® by the Dutch company DSM. FPC is chymosin B, so is more pure than animal rennet, which contains a multitude of proteins. FPC can provide several benefits to the cheese producer compared with animal or microbial rennet, such as higher production yield, better curd texture, and reduced bitterness. Cheeses produced with FPC can be certified kosher and halal, and are suitable for vegetarians if