I recently visited the creamery at Penn State and they had curds for
sale. I bought some chedder curds. Are curds unaged cheese,and do they
sell them because they are bite sized? Also they had swiss cheese for
sale, but no curds. Is it an enzeme that they put into the milk which
makes a particular cheese? In reading a book on cheese the author gave
the impression that cheese flavors are determined by the feed that
cows eat, and also by the wild "enzemes, yeasts" that are in the area.
If that was the situation, how could there be any consistency in the
cheese. One thing I was disappointed about was that there was no whole
milk buttermilk only lowfat. The place was packed with people buying
ice cream, and there is a flavor named after the football coach:
peachy Paterno or something like that.

Tom