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1. Cheese Curd - A small solid that is formed during the first stage of cheesemaking when milk is coagulated, separating it into solids of protein and liquid.

A wide, round, low-walled type of kitchen Sieve used to strain liquids or to sift and strain dry ingredients, such as flour, powdered sugar and nuts.

A cow's milk cheese, Danish in origin that is made from partially skimmed milk. Light yellow in color Esrom or Danish Port-Salut as it is also known, has a mild, sweet flavor and a large aroma.

A liquid sugar that is used for a flavoring both prior to the preparation of the food as well as after when the food is served.

1. A product created by grinding and sifting various types of substances, such as grains, legumes, nuts, and some vegetables into a powdered form that varies from very soft to coarse in texture.

A type of unripened cheese with a smooth texture and a sweet tangy flavor that is produced from milk and/or cream.

A type of cheese made from pasteurized cow's milk that can be whole, part skimmed, or skimmed. Whole-milk Cottage Cheese contains 4% fat while part skimmed provides 2% fat as a reduced-fat product or 1% fat as a low-fat product.

A dairy product made from the curds of milk that have been separated from the whey. The curds form a firm substance that is aged to create added flavor.