A cheese curd (coagulated milk) that is taken from the press is said to be green, fresh, or uncured. It has no real cheese flavor but merely a mildly acid taste and aroma. The body is relatively firm, elastic/rubbery, and perhaps tough. It is not particularly palatable, although some people enjoy its curdy body and mild flavor. The process during which the chemical, physical, bacteriological, and organoleptic properties of the green cheese are so profoundly changed is commonly known as ripening or curing.
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