Cheeses

Cheese is made when coagulated casein milk proteins (curds) are separated from whey. Most, but not all, cheeses are classified as cultured dairy products, meaning that live bacteria produce acid that forms cheese curd.

Cheese can be unripened or ripened (aged). Soft, unripened cheeses, like cream cheese, Neufchâtel, baker’s cheese, ricotta, and mascarpone, are the most common cheeses used in the bakeshop. Ripened cheeses typically have stronger, more distinct flavors. Examples of ripened cheeses include Parmesan cheese, blue cheese, cheddar cheese, and Brie.