Goat cheese is another contender that won't melt the same way as other cheeses on this list. This is cheese from goat’s milk that comes in various forms, such as dry, soft, or hard aged. What is Hard Cheese? "chèvre." this is similar to my question: how do I make my goat cheese creamy? Usually when making candy, we always want to avoid sugar crystallization. About Us. Though dry cottage cheese and farmer's cheese are generally interchangeable, some dairy brands press their farmer's cheese into blocks. Manchego cheese is also easy to shred and melts easily. While exact amounts vary by brand and type, a good rule of thumb is to check the sugar content on the nutrition label (lactose is a sugar, after all). These crystals are so fine that they feel smooth on the tongue. Hard cheese is cheese that is aged longer, and thus, has a lower moisture content.Being firm—harder—is what makes it a hard cheese. Cheddar. This process can make the cottage cheese lose its individual curds to some degree, forming a texture somewhat like a crumbly mozzarella.Some cooks find that the texture of this slightly pressed cheese does not work as well in recipes calling for dry curds. Why is the cheese crumbly/dry? culture: the word on cheese is America's first and best magazine devoted to the love of cheese.Explore our website for stunning photos, cheesemaker profiles, recipes, wine, beer, and a community of readers always willing to help and chat. Mexican manchego cheese shares a name with a famous Spanish cheese that is made with goat’s milk. Cheddar has been reported to contain 0.1 grams of lactose or less per serving, compared to some 12 grams in a cup of milk. Discover the best cheeses for grating like Grana Padana and Pecorino Toscano, plus great sheep’s milk and hard goat cheeses. Tiny micro-crystals are what gives fudge its firm, yet creamy texture. It's white, it's crumbly, and it's always showing up on beet salad thanks to northern California cooks in the '80s. But the water in a super young goat cheese will actually help the cheese melt easily. What makes a cheese hard? Goat cheese is the product of allowing goat milk to curdle, draining, and pressing the curds. Everyone knows about "goat cheese," a.k.a. Several possibilities come to mind. 2. However, this could be down to heating the milk too quickly. It … Slow and steady is the name of the game (the same goes for stirring the milk – stir too fast and you’ll have tougher cheese). In order to understand why your fudge is dry and crumbly, you need to understand the "science" of fudge. Good fresh goat cheese is a special and important thing. It should be moist and creamy, without a hint of graininess. The Mexican version, however, is most often made with cow’s milk. I’ve been fiddling with the aging process. I’m trying to figure out why. I would suspect that bringing the temperature higher than directed would cause your problems. Made using acid rather than rennet, goat cheeses tend to become grainy and hold its shape when melted. dry, crumbly curds This is a common issue when raw milk is used to make soft cheese. No need to crush those grilled-cheese dreams. They’re dry and often crumbly.Many of them can be enjoyed by themselves, but being firmer in texture and sharper in taste, they are great when grated for pasta, salads, soups, and more. It is light yellow and works deliciously plain as an appetizer or snack. In my case I ended up raising the temperature because my cheese wouldn't separate, which resulted in a crumbly hard cheese, instead of something creamy. The cream separates and sets on top, and the milk sets separately, on bottom, causing some of the curds to be without sufficient butterfat, and basically creating sour cream on top. It’s pretty much a combination pressing the moisture out and the aging process, all of which create the dry, crumbly texture we … This year;s cheeses have little mold but tend to be dry with a crumbly, gritty or grainy texture, and I think in many cases the flavor isn’t quite as good as last year’s; and they don’t melt very well. I’ve never had this issue happen. Sometimes an acid, like acid or rennet, can coagulate the milk.