Sweet Cream and Sweet Curd

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

sweet cream and sweet curd used respectively to make sweet cream butter and sweet curd cheese, differ from the more usual type in that they have not been pre-ripened by lactic acid-producing bacteria to develop a sour flavour.

Sweet cream butter, rather tasteless compared with the normal kind, is used in preparing some very delicately flavoured baked goods. It is not the same as unsalted butter although it may be unsalted.

Sweet curd cheeses include brick, edam, gouda, munster, and (in the USA) a variant of Cheddar, rather soft and mild.