Rubbery is a term describing a cheeses ability to stretch and return to shape, i.e. the bendability of a young Gouda cheese. This is different from plasticity which is . . . → Read More: Wiki: Body Defects, Rubbery
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Body poor plasticity (stretchability) defects are primarily an issue for Pasta Filata (pulled) type cheeses such as Mozzarella and Washed Curd type cheeses such as Gouda and Edam. This article . . . → Read More: Wiki: Body Defects, Plasticity Body excessive moisture defects of cheese are common and can be associated with most cheese types. This article provides a description and some common causes and solutions organized by root . . . → Read More: Wiki: Body Defects, Moist 
Body mechanical holes defects of cheese are normally associated with rennet coagulated pressed cheeses can appear in other cheese types. Some cheeses (like Swiss) intentionally develop fairly evenly spaced round-spherical holes commonly called . . . → Read More: Wiki: Body Defects, Mechanical Holes Excessively dry bodies of cheese are normally associated with rennet coagulated pressed cheeses although it happen on other cheese types. This article provides a description, causes and solutions organized by . . . → Read More: Wiki: Body Defects, Dry Body crack defects of cheese are normally associated with rennet coagulated pressed cheeses although they can happen on other cheese types. This article provides a description and cause for cracks . . . → Read More: Wiki: Body Defects, Cracks |
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