👉 The term "noncurdling" in the context of cheese production refers to a process where the cheese is not curdled, but rather it is left curdless. This means that when the cheese is allowed to ferment and curdle, it will result in a creamy, spreadable form of the cheese, which can be used as a spread or for other applications. Noncurdling cheeses are those that do not require any additional treatment before being used.
