Sour milk cheese is a cheese that has been curdled (coagulated) by natural souring or by the addition of lactic acid bacteria, such as Cottage cheese. Sour milk cheese does not use rennet for coagulation.
Sour milk cheese generally ripens for no more than two weeks in comparative warmth. 100 litres of milk yield about 8 to 9 kilograms of sour milk cheese, which contains less than 10% fat and up to 37% protein. Most sour milk cheeses are white mould cheeses or red mould cheeses, and many are flavoured with caraway.
The various types of sour milk cheeses include:
- Bauern-Handkäse
- Harzer Handkäse
- Harzer Korbkäse
- Harzer Stangenkäse
- Olmützer Quargel
- Tiroler Graukäse
Famous quotes containing the words sour, milk and/or cheese:
“The fathers have eaten sour grapes, and the children’s teeth are set on edge.”
—Bible: Hebrew Ezekiel 18:2.
Proverb, God’s reproach concerning the land of Israel.
“Hume, and other skeptical innovators, are vain men, and will gratify themselves at any expense. Truth will not afford sufficient food to their vanity; so they have betaken themselves to errour. Truth, Sir, is a cow that will yield such people no more milk, and so they are gone to milk the bull.”
—James Boswell (1740–1795)
“A cheese may disappoint. It may be dull, it may be naive, it may be oversophisticated. Yet it remains cheese, milk’s leap toward immortality.”
—Clifton Fadiman (b. 1904)