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
Alpujarra cheese gives the best result and gives the final cheese the best possible qualities. The milk is heated to 30-32 °C and the rennet is added. The coagulation takes between 30 and 45 minutes but can sometimes take up to two hours. The curd is then cut with a so-called lyre into pieces about the size of a pea or bean to facilitate the draining of the whey. It is left to rest for a few minutes before the moulding process where the curd is put into baskets, in old times made of rushes but nowadays made of more hygienic plastic.