Sweet-curd
Sweet-curd cheese in the United States refers to cheese made by the
usual Cheddar process, except that the milk is not ripened and the curd is
cut, heated, and drained rather quickly, without waiting for the develop-
ment of acidity, and the curd is not milled. In other respects, the
process
is similar to the Cheddar process, and the cured cheese is much like
Cheddar
cheese but usually contains more moisture and the curd is not so compact.
Such varieties as Brick, Munster, Edam, and Gouda are also Sweet-curd
cheeses.
USDA Handbook No. 54, Cheese Varieties and Descriptions (1953)
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