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 by using fresh whole milk. The first step is heating milk at . Specific enzymes, like rennet and lipase, are then added as liquid solution and the milk starts to coagulate. The curd is kneaded and partially cooked. The curd is broken into many little pieces (of the size of a nut), whereupon the curd is cooked again at approximately . Later, this mixture is poured into molds with perforated walls; afterwards there is a first dry salting and then the mold is squeezed with a press, usually hydraulic, for about four hours. Then the rounds are wrapped laterally with