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:
“I stand on top
of our back steps and breathe the rich air—
a mother skunk with her column of kittens swills the garbage pail.
She jabs her wedge-head in a cup
of sour cream, drops her ostrich tail,
and will not scare.”
—Robert Lowell (1917–1977)
“Of smale houndes hadde she that she fedde
With rosted flessh, or milk and wastel-breed.
But soore wepte she if oon of hem were deed,
Or if men smoot it with a yerde smerte—
And al was conscience and tendre herte.”
—Geoffrey Chaucer (1340?–1400)
“Apart from cheese and tulips, the main product of the country is advocaat, a drink made from lawyers.”
—Alan Coren (b. 1938)