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
Fermented bean curd In addition, one can also obtain the curd dried, and without brine, which are then sold in paper cartons. Red fermented bean curd (, or ) incorporates red yeast rice (cultivated with "Monascus purpureus") with the brining liquor for a deep-red color and distinctively thickened flavor and aroma. This variety may also contain chili. A popular derivative of this variety has an appearance of ketchup and is seasoned with rose wine, caramel and natural sugar. Stinky fermented bean curd is fermented for over six months and is also popular due to its strong creamy flavor. However due to its strong