What is "soft white cheese"?!
Hi, I am trying to make this recipe I found for a cheesecake!. It calls for "soft white cheese" I'm assuming the author of the recipe is not American, the units are all in grams!. My father is Czech and his mother used to make this amazing cheesecake, he thinks the soft cheese would be goat's cheese or cottage cheese!. I know it's not cream cheese, because it calls for cream cheese also in the recipe!. Any idea what cheese it is!?Www@FoodAQ@Com
Answers:
After a little digging, looks like soft white cheese is what we call in the U!.S!. "cottage cheese"!. Not Ricotta Cheese!.
SOFT WHITE CHEESE
The soft white cheese , fresh cheese or Bibeleskaas in Alsace is a Dairy product originating in France and Belgium!. In Wallonia, it is popularly called maquée !.
Its manufacture is similar to that of the Fromage!. It starts with the addition of Présure to the Lait of cow, which makes it curdle!. Then, contrary to other cheeses, this curd does not undergo a lactic Fermentation, since it is stopped by the cooling of curd with 4°C!. The cheese obtained is beaten and passed by a Lisseuse to make it flexible and break the residual protein clusters, its texture is then similar to that of a brewed Yaourt!.
The percentage of fat contents compared to the dry total mass can vary by the addition of cream: 0,20 or 40%!. The soft white cheese with fat contents 0% contains more than water 85%!.
It enters the composition of many dishes - sweetened or salted -, like potatoes out of dress of the fields or tart with cheese!. It is often been useful with fruits and a little sugar to make a light Dessert of it!.
The soft white cheese is easy to digest and does not present the same difficulties of digestion as milk, since it underwent a transformation by lactic leavens!. It is thus a good source of Calcium and Protéine s!. However the soft white cheese having a time of short curdling one finds there Lactose in considerable quantity, which can pose problems for the intolerant people with this sugar (see Intolérance with the lactose)!.
http://www!.speedylook!.com/Soft_white_che!.!.!.
Maquée
Maquée is a Belgian cheese with fresh paste, made with cow's milk manufactured starting from the full-cream milk or of skimmed!. Its content of fat contents amounts to 40% for full-cream milk and 0% for skimmed milk!. This curd has a beautiful color broken white!.
Milk is emprésuré!. Once finished curdling, the curd is deposited with old in a sieve to extract small-milk from it!. Once drained, the curd is ready to be tasted!. One can eat it salted or sweetened according to the tastes!.
This thin and fresh soft white cheese whose curd is drained in baskets is produced in the the Flemish Brabant, with Beersel!.
The Walschot firm was born in 1905!. It is still with the hands of the family of origin, since four generations!. At the beginning, the firm produced only a " fresh cheese in panier"!. Then, at the request of the consumers, it passed to soft white cheese in plastic boxes!. This cheese is recognized by the VLAM like a traditional Flemish regional product!.
http://www!.speedylook!.com/Maqu%C3%A9e!.ht!.!.!.Www@FoodAQ@Com
SOFT WHITE CHEESE
The soft white cheese , fresh cheese or Bibeleskaas in Alsace is a Dairy product originating in France and Belgium!. In Wallonia, it is popularly called maquée !.
Its manufacture is similar to that of the Fromage!. It starts with the addition of Présure to the Lait of cow, which makes it curdle!. Then, contrary to other cheeses, this curd does not undergo a lactic Fermentation, since it is stopped by the cooling of curd with 4°C!. The cheese obtained is beaten and passed by a Lisseuse to make it flexible and break the residual protein clusters, its texture is then similar to that of a brewed Yaourt!.
The percentage of fat contents compared to the dry total mass can vary by the addition of cream: 0,20 or 40%!. The soft white cheese with fat contents 0% contains more than water 85%!.
It enters the composition of many dishes - sweetened or salted -, like potatoes out of dress of the fields or tart with cheese!. It is often been useful with fruits and a little sugar to make a light Dessert of it!.
The soft white cheese is easy to digest and does not present the same difficulties of digestion as milk, since it underwent a transformation by lactic leavens!. It is thus a good source of Calcium and Protéine s!. However the soft white cheese having a time of short curdling one finds there Lactose in considerable quantity, which can pose problems for the intolerant people with this sugar (see Intolérance with the lactose)!.
http://www!.speedylook!.com/Soft_white_che!.!.!.
Maquée
Maquée is a Belgian cheese with fresh paste, made with cow's milk manufactured starting from the full-cream milk or of skimmed!. Its content of fat contents amounts to 40% for full-cream milk and 0% for skimmed milk!. This curd has a beautiful color broken white!.
Milk is emprésuré!. Once finished curdling, the curd is deposited with old in a sieve to extract small-milk from it!. Once drained, the curd is ready to be tasted!. One can eat it salted or sweetened according to the tastes!.
This thin and fresh soft white cheese whose curd is drained in baskets is produced in the the Flemish Brabant, with Beersel!.
The Walschot firm was born in 1905!. It is still with the hands of the family of origin, since four generations!. At the beginning, the firm produced only a " fresh cheese in panier"!. Then, at the request of the consumers, it passed to soft white cheese in plastic boxes!. This cheese is recognized by the VLAM like a traditional Flemish regional product!.
http://www!.speedylook!.com/Maqu%C3%A9e!.ht!.!.!.Www@FoodAQ@Com
Just use 4 pkg!. cream cheese OR you can use RICOTTA cheese or MASCARPONE cheese!.
I've used ricotta before & didn't love the results!. I think MASCARPONE would be great in cheesecake though!.Www@FoodAQ@Com
I've used ricotta before & didn't love the results!. I think MASCARPONE would be great in cheesecake though!.Www@FoodAQ@Com
Use cream cheese since it is most people favoriteWww@FoodAQ@Com