Patrick Oconnell
White cheese is made from the milk of cows, sheep, goats, buffalo or camels. White-brined cheese is semi-hard to soft-ripened, with a compact texture suitable for slicing. It has no actual rind and is ripened and preserved in brine.
| Characteristics | Values |
|---|---|
| Type of milk | Cow, sheep, goat, Italian water buffalo, carabao, or camel |
| Texture | Semi-hard, soft, or creamy |
| Colour | White to yellowish |
| Rind | No |
| Preservation | Ripened and preserved in brine |
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What You'll Learn
- White cheese is made from the milk of cows, goats, sheep, buffalo or camels
- White cheese is often ripened and preserved in brine
- White cheese can be soft, semi-soft, semi-hard or hard
- White cheese can be salty or have a piquant flavour
- White cheese can be made from the whey left over from the production of cheese
White cheese is made from the milk of cows, goats, sheep, buffalo or camels
White cheese is made from the whey left over from the production of other cheeses. Ricotta, for example, is made from the whey of sheep, cow, goat or Italian water buffalo milk. In the Philippines, kesong puti, a soft, white cheese similar to queso blanco and cottage cheese, is made from unskimmed carabao's milk, salt and rennet.
White cheese is also made in Greece, Italy and Romania. Greek feta is a soft, wet cheese with a rough surface and a bright white colour. It is often stored in brine, which gives it a salty flavour. Manouri is a semi-soft, fresh white whey cheese made from goat and/or sheep milk whey remaining after cheese production. Mizithra is an unpasteurised fresh cheese made from the milk and whey of sheep and/or goats. Italian Asiago cheese is made from cow's milk and has varying textures according to its age. Romanian telemea is a salty white cheese made from sheep or cow milk, while caș is a semi-soft white fresh cheese made from the same ingredients.
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White cheese is often ripened and preserved in brine
White cheese is a semi-hard to soft-ripened cheese with a white to yellowish colour and a compact texture. It is ripened and preserved in brine until it is delivered to, or prepacked for, the consumer.
Traditionally, sheep and goat milk was used for manufacturing white-brined cheeses, but cow, buffalo or camel milk are also used for production by large-scale dairy processors to meet growing consumption demands, especially in Middle Eastern markets.
Lactic acid fermentation, along with storage of the cheese under brine during the ripening period, causes a slightly acidic and salty taste and sometimes a piquant flavour. Feta, a soft, wet cheese with a rough surface and a bright white colour, is often stored in brine, which contributes to its moistness and imparts a salty flavour.
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White cheese can be soft, semi-soft, semi-hard or hard
Soft white cheeses include feta, a Greek brined curd cheese with a rough surface and a bright white colour. It is often stored in brine, which gives it a moist and salty flavour. Kesong puti is another soft white cheese, similar to queso blanco and cottage cheese. It is made from unskimmed carabao's milk, salt and rennet.
Semi-soft white cheeses include manouri, a Greek cheese made from goat and/or sheep milk whey remaining after cheese production. Caș is another semi-soft white cheese, made from sheep or cow milk in Romania.
Semi-hard white cheeses include white-brined cheese, which has a compact texture suitable for slicing and is ripened and preserved in brine.
Hard white cheeses include Asiago d'allevo, a crumbly Italian cow's milk cheese with a flavour reminiscent of Parmesan.
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White cheese can be salty or have a piquant flavour
White cheese is usually made from the milk of cows, sheep, goats, buffalo, or camels. In the Philippines, kesong puti is a soft, white cheese made from unskimmed carabao's milk, salt and rennet. In Romania, telemea is a salty white cheese made from sheep or cow milk. In Greece, feta is a soft, white, brined curd cheese, often stored in brine. Manouri is a semi-soft, fresh white whey cheese made from goat and/or sheep milk whey remaining after cheese production.
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White cheese can be made from the whey left over from the production of cheese
White cheese is generally made from the milk of cows, goats and other animals. However, it can also be made from the whey left over from the production of cheese. Ricotta, for example, is a whey cheese made from sheep, cow, goat or Italian water buffalo milk whey. In the Philippines, kesong puti, a soft, white cheese, is made from unskimmed carabao's milk, salt and rennet. In Greece, Manouri is a semi-soft, fresh white whey cheese made from goat and/or sheep milk whey remaining after cheese production.
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Frequently asked questions
White cheese is made from the milk of cows, goats, sheep, buffalo or camels.
Feta, ricotta, manouri, asiago, beyaz peynir, telemea, kesong puti and queijo fresco are all examples of white cheese.
White cheese is usually white or yellowish in colour.
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