Granular Cheese

Granular Cheese

Granular cheese, also called stirred-curd cheese, is a hard or semi-hard cheese made by repeatedly stirring and draining the curds and whey instead of pressing the curd into a solid mass right away. The technique leaves the finished cheese with a softer, more open, curd-like texture than pressed cheeses such as cheddar. Colby is the best-known example; U.S. regulations also allow granular cheese as one of the base cheeses in processed American cheese.

Granular cheese should not be confused with cottage cheese or farmer's cheese, which are fresh, unripened products made by draining curds and mixing them with cream, rather than aging them into a firm block.

In the kitchen, granular-curd cheeses like Colby melt smoothly and have a mild flavor, which makes them popular for sandwiches, grated toppings, and baked dishes such as quiches and casseroles.