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
Mallorca cheese days. Aged — matured for at least 100 days. The milk is coagulated by animal rennet when the milk is 30-35°C (86-95°F) and for a period not less than 30 minutes. The curd is cut mechanically with horizontal and vertical lyres until the curd is reduced to pieces of less than 20mm (inches) to facilitate drainage of the whey. The curd is then placed in moulds inside a linen or cotton lining, within the mould it is subjected to a pressure of between 2 and 6 kg/sq cm. for at least 3 hours. The pressed cheeses are then salted in