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2. Acid-set cheese - Wikipedia

   en.wikipedia.org/wiki/Acid-set_cheese

   Rennet is also sometimes used in the processing of other fresh, soft cheeses like fromage frais, but it is not an essential ingredient and these cheeses can be produced by traditional methods without rennet or other enzymes. [3] Ricotta is a high-moisture cheese, like cottage cheese, but it is not a pressed curd cheese.

3. Cheese analogue - Wikipedia

   en.wikipedia.org/wiki/Cheese_analogue

   Provel pizza cheese in a five-pound block. This product is commonly used in the preparation of St. Louis-style pizza. [dubious – discuss]One variant of pasteurized processed cheese dairy products is, according to a hospitality industry source, designed to melt well on pizza, [4] while remaining chewy; this has been described as "artificial cheesy substance that's much quicker and cheaper to ...

4. Quark (dairy product) - Wikipedia

   en.wikipedia.org/wiki/Quark_(dairy_product)

   Dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese or junket. In Germany, quark and cottage cheese are considered different types of fresh cheese and quark is often not considered cheese at all, while in Eastern Europe cottage cheese is usually viewed as a type of quark (e.g. the Ukrainian word " сир " syr is a ...

5. The 12 Best Substitutes for Cream Cheese in Cooking and Baking

   www.aol.com/lifestyle/12-best-substitutes-cream...

   Best of all, it’s lower in fat, too, so you can lay it on thick without second thoughts. 5. Goat Cheese. Franz Marc Frei/Getty Images. ... I found a dairy-free cream cheese substitute, courtesy ...

6. 8 Easy Ways to Make a Cream Cheese Substitute - AOL

   www.aol.com/lifestyle/8-easy-ways-cream-cheese...

   Out of cream cheese? No need to make a grocery run. Get cooking with these easy cream cheese substitutions. The post 8 Easy Ways to Make a Cream Cheese Substitute appeared first on Taste of Home.

7. Kefir cheese - Wikipedia

   en.wikipedia.org/wiki/Kefir_cheese

   Kefir cheese is made using a yeast and bacterial culture called kefir, rather than an additional acid or rennet, to separate milk into curd and whey. The curd is separated by cold straining or by heating using the acidic by-products of the kefir culture to set the curd, followed by straining.