Acid‐Coagulated Cheeses

This chapter discusses various acid‐coagulated cheeses, such as acid curd cheese, Crottin de Chavignol Protected Designation of Origin (PDO)cheese, Quark cheese and Robiola di Roccaverano cheese. Acid curd cheeses are produced from acid curd Quark and therefore constitute an extra cheese group. It exhibits a smooth and firm texture and a mild and piquant aroma which intensifies with increasing ripening time. Robiola of Roccaverano is a fatty, fresh, soft, acid‐coagulated cheese. Robiola of Roccaverano PDO is an artisanal product using raw whole milk from goat breeds Roccaverano and Camosciata Alpina and their crosses, and ewes of the Langhe Sheep and cows of the Piemontese and Bruna Alpina breeds and their crosses. The structure is soft, slightly compact with the continued maturing. It can be creamy under the crust. The flavour and aroma are stronger compared to fresh products and become spicy with aging.