curd cheese BrE
cottage cheese ,

Making your own curd cheese is very simple, so have a go.

The filling is made of curd cheese, eggs, heavy cream, oil and butter.

Mix two tablespoons each of cottage cheese and curd cheese.

The men worked on platters of fries topped with curd cheese and brown gravy.

Stir in the curd cheese, lemon zest, nutmeg and fruit.

She used sieved cottage cheese and a little curd cheese.

We had no bowls for yogurt or crushed raspberries or soft curd cheese.

There was also a bowl of hard-boiled eggs and a dish of soft curd cheese.

The company, originally on a street called Neal's Yard, started in 1978 making yogurt, ice cream and fresh curd cheese.

The curd is usually washed to remove acidity, giving sweet curd cheese.

Fresh, whey and stretched curd cheeses The main factor in the categorization of these cheese is their age.

Piave is a hard, cooked curd cheese, offered at 5 different ages:

Havarti is a washed curd cheese, which contributes to the subtle flavor of the cheese.

Subsequent to this he sells a dog to a reporter and buys enough curd cheese and bread to feed himself.

Cottage, cream and curd cheeses are probably the best known of the fresh cheeses of Britain.

Pasta filata- a technique to produce a stretched curd cheese suitable for pizza.

It is made of puff pastry, lemon, almonds and curd cheese, and anyone visiting should try it at least once.

It is actually a scalded curd cheese, the curds being heated in the whey before being drained.

Very low-fat curd cheese, tomato slices.

Using more expensive artisan full-fat curd cheese adds a cost, that to my mind, outweighs the slight flavour benefit.

Poutine, a Quebec dish, made with french fries, topped with brown gravy and curd cheese.

Túró is the Hungarian noun for both "cottage cheese" and "curd cheese".

Curd cheese is a low or medium fat cheese, very similar to cream cheese but having a more lactic flavour.

The Plymouth Cheese Factory down the street still produces granular curd cheese made from an old recipe.

Parmesan is a scalded curd cheese, meaning that the curds are heated to 58 C (136 F) before they are pressed.