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A
Acid
A descriptive term for cheese with a pleasant tang and sourish flavor due to a
concentration of acid. By contrast, a cheese with a sharp or biting, sour taste
indicates an excessive concentration of acid, which is a defect.
Acrid
A term used to characterize cheese that is sharp, bitter, or irritating in
taste or smell.
Affine
(1) The French word for "to finish or refine". A washed-rind cheese, for
example, may be affine au marc de Bourgogne, which means, the rind has been
washed with marc, a white brandy made from grape pomace, during curing. (2) The
process of curing cheeses. (3) One who finishes or cures cheese would be an
affiner.
Aftertaste
The last flavor sensation perceived after tasting a cheese. Pronounced
aftertastes usually detract from the pleasure of a cheese.
Aged
Generally, a cheese that has been cured longer than six months.
Aged cheeses are characterized as having more pronounced and fuller, sometimes
sharper flavors than medium-aged or current-aged cheeses.
Aging
Often referred to as a curing or ripening, aging is the process of holding
cheeses in carefully controlled environments to allow the development of
microorganisms which usually accentuate the basic cheese flavors. See
Curing or Ripening.
Alpine Lace
A semi hard cheese with white irregular holes. Contains lower sodium and
cholesterol.
American
A descriptive term used to identify the group of American-type cheeses which
includes Cheddar, Colby, granular or stirred-curd and washed or soaked-curd
cheeses. Monterey Jack is also included in this group.
Ammoniated or Ammoniac
A term describing cheese that either smells or tastes of ammonia as a result of
being overripe or mishandled, i.e. held at fluctuating temperatures. This
condition may afflict the rinds of cheese varieties with white mold (bloomy)
rinds, such as Brie, Camembert, and Chevres. A hint of ammonia is not
objectionable, but heavy ammoniation is unacceptable.
Annatto
A natural vegetable dye used to give many cheese varieties, especially the
Cheddar's, a yellow-orange hue. Annatto is tasteless and is not a preservative.
Appenzeller
Another true Swiss, but made from unpasteurized milk and soaked several days in
a wine or cider bath. It has a higher moisture content and a milder flavor than
either Emmanthaler or Gruyere.
Appearance
A term referring to all visual assessments of cheese from its wrapping, rind,
color, and texture to how it looks when handled, broken or cut.
Aroma
A general term for the odor or scent of cheese. Cheese may lack aroma or
display aromas which range from taint to pronounced, depending upon the cheese
variety. Aroma is closely allied to flavor, although cheese with a distinct
odor may exhibit a mild flavor while cheese lacking odor may present a strong
flavor.
Aromatic
A descriptive term for cheese with distinct, pronounced aromas.
Asiago
A medium yellow cheese with hard granular tiny holes and a sharp full flavor.
It is named for a small town in Northern Italy.
Assertive
A term indicating the presence of a pronounced taste or aroma.
Astringent
A term descriptive of a harsh taste with a puckery, almost medicinal quality.
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Baby
A smaller quantity of cheese that has been formed into a mini-wheel or
cylinder-like shape.
Barny or Barnyardy
A descriptive term referring to strong farm-related aromas. Sometimes also
called cowy. This characterization does not always indicate a negative quality.
Barrel
A style of Cheddar cheese specifically produced for the manufacture of
pasteurized process cheese.
Basic
Ingredient
A term usually referring to the milk source from which a cheese is made, such
as cow's milk, ewe's milk, or goat's milk. Rennet, cultures or enzymes and salt
are also considered basic ingredients of cheese.
Beer Cheese
Originated in Germany this cheese is milky white inside and out, often with
small holes dotting the paste. Its smell is more pungent than it's taste.
Beestings
The first milk a cow gives after calving. Very high in protein, beestings is
used in Spain for the production of Armada, a strong, semi-firm cheese.
Bel Paese
Originally from Italy, it is hard to tell apart from its American descendant.
Mild in flavor and rich in texture they are wonderful on cheese boards; they
also melt well and can be substituted for mozzarella in pizza.
Bitter
An unpleasant biting flavor usually leaves an aftertaste. A bitter aftertaste
is sometimes associated with variations in manufacturing and curing or aging
procedures. It is more prevalent in cured cheeses having higher moisture
contents. Bitterness is often confused with astringency. True bitterness is a
sensation that is typified by the aftertaste of a grapefruit peel.
Bleu
The French word for blue that is used in reference to the blue-veined cheese
varieties.
Blue
A variety of cheeses characterized by veins of blue-green mold which contribute
to the distinctive flavor of each one ranging from delicate and only slightly
tangy to richly earthy and very sharp. During manufacture of these cheeses
penicillium mold is mixed with curds while in the vat or when placed in molds
or hoops.
Bloomy
These cheeses are flavored by a mold that leaves a powdery white "bloom" on
their surfaces as they age. Among the soft-ripened cheeses, Brie and Camembert
are the most famous.
Block
The most common style of cheese produced for wholesale distribution.
Descriptive of the size and shape of cheese before it is cut for distribution
and sale. It is recognized as one of the major styles of natural cheese and is
aged in 20, 40, 60, and 640 pound blocks.
Boursin
A smooth triple cream cheese this is seasoned with garlic or black pepper.
Brother Basil
A semi-soft cheese with small eyes, a dark wax coating and a natural smoked
flavor.
Brick
One of the only cheeses that originated in the United States which has reached
worldwide popularity. It ranges in flavor from very mild when young to sharp
and pungent when aged.
Butterkase
A mellow tasting cheese with a smooth, creamy texture. This cheese does well as
an appetizer, dessert or snack and goes well with beer as well as light dry
wines and fruity red wines.
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Cambazola
A soft-ripened triple cream cheese with blue veins and a bloomy rind.
Camembert
The name of a village in the heart of Normandy and also a cheese that tastes
much like Brie. Camembert is more pointed in flavor and richer in texture than
traditional Brie.
Chaser
A pale gold, hard cheese. Sharp, salty and savory.
Cheddar
Named for a town in England and a cheese process, cheddars are hard with a
smooth firm body that becomes crumbly with age. The color ranges from nearly
white to orange and flavor from mild to sharp.
Chevre
French for "goat", the generic name for goat cheeses. They can be shaped as
logs, little balls or thick ovals and contribute inimitable textures and
flavors to any cheese board. They can be plain or coated with herbs, pepper or
edible vegetable ash.
Cheshire
A semi-firm cheese, pale in color with a loose, crumbly texture. Quite piquant,
but closer to a mild cheddar in flavor.
Cojack
An obvious marriage of Jack and Colby originating in America's Dairyland. With
its autumn color and mix of Colby flavor and Jack's creaminess it is frequently
used in many Mexican dishes such as nachos.
Colby
Originated in Colby, Wisconsin in 1881. This cheese is similar to cheddar but
the curd is not "cheddared". It has a softer body and a more open texture with
a flavor similar to a mild cheddar, but somewhat sweeter.
Cold Pack (Club Cheese)
A blend made from different batches of cheese of the same variety, or two or
more varieties of mild and sharp natural cheese which has been ground
(comminuted). Cold Pack is not heat treated or cooked at the time of packaging
like processed cheese.
Color
The color of the rind and the interior of any cheese is an indication of its
variety, condition and quality. In all cases, the color should be
characteristic of the cheese type. Cheese colors naturally range from
snow-white to deep yellow. Orange Cheeses, such as Cheddar, are colored with
annatto, a tasteless, odorless natural vegetable dye, during manufacturing.
Consistency
The degree of hardness or softness of cheese. Classifications of cheese by
consistency include soft, semi-soft, semi-firm, firm, and hard.
Cooked
(1) Nearly all milk is heated or warmed to some degree during cheese making;
however, the term cooked is reserved for those varieties whose curd is heated
in order to regulate moisture content and degree of hardness. Parmesan curds,
for example, are cooked at a higher temperature than Cheddar curds. (2) As a
tasting term, cooked refers to a flavor aroma associated with the use of over
pasteurized milk.
Cottage Cheese
An old American favorite known for its milky, mildly piquant flavor and its
range of textures from small to large curd.
Cream Cheese
A wonderfully rich spread and essential ingredient for cheesecake. American
Neufchatel is a smoother cream cheese with less butterfat.
Creams- Single/Double/Triple
A classification of cheese derived from the butterfat content on a dry matter
basis. Single Creams contain at least 50% butterfat in the cheese solids (dry
matter); Double Creams contain at least 60% butterfat; and Triple Creams
contain at least 70% butterfat. See milkfat content
and milkfat in the dry matter. (FDM).
Creamy
A descriptive term for cheese texture or taste. Creamy texture is soft,
spreadable and in some cases runny. Creamy flavors are characterized as rich
and are associated with cream enriched cheeses, such as double or triple
creams. Creamy may also refer to color.
Crumbly
A descriptive term for cheese that is easily broken into chunks or falls apart
when cut, such as Blue Cheese. An excessively crumbly texture indicates
dryness. Cheese that has been frozen may become crumbly or grainy.
Curd
Curdled milk from which cheese is made.
Curing
The method, conditions and treatment from manufacturing to market, such as
temperature, humidity and sanitation, that assist in giving the final cheese
product the distinction of its variety. Sometimes used synonymously with aging
and ripening. See Aging and Ripening.
Current (Young)
Generally, semi-firm, firm or hard cheese varieties that have been cured for
two weeks to 30 days. Such cheeses usually have mild flavors.
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Daisy
A cheese style, traditionally a 22-pound wheel of Cheddar, which has been
coated with wax and cheesecloth.
Defect
Any less than ideal quality factor in a cheese. Sometimes a factor found in
cheese due to improper manufacture, handling or contamination. Defects can
refer to packaging, finish, surface, texture or taste.
Double Cream
The French term for cheese containing from 60-74% butterfat in the cheese
solids (dry matter). The average cheese has 40-50% fat content.
Dry Matter
All the components of cheese (solids) excluding moisture (water). Dry matter
includes proteins, milkfat, milk sugars, and minerals.
Dutch Type
A classification of cheese varieties that share similar characteristics, such
as in methods of manufacture, consistency, texture, smell or taste, with
cheeses produced in the Netherlands. Edam and Gouda are considered Dutch type
cheese. Tilsit may appear under this classification, although it is not
produced predominantly in Holland.
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Earthy
A descriptive term for cheese varieties with rustic, hearty flavors and aromas.
Cheese flavor compounds in this category share a common occurrence with those
actually present in freshly plowed earth or forest litter. Goat, sheep, and
monastery type cheeses may be characterized as earthy and exhibit assertive
flavor and aroma.
Edam
A semi-soft to hard cheese with a mild, clean flavor that is sometimes salty.
One of the most famous cheeses in the world.
Emmenthaler
The Swiss word for Swiss Cheese. It has a light yellow, smooth firm body with
large holes and a sweet, nutty, mild taste. It is made in wheels weighing as
much as 220 lbs.
Emulsifier
A substance or mixture that is used in the production of processed cheese to
create its smooth body and texture. It is composed of salts of common food
acids.
Esrom
A Danish cheese modeled on French Port du Salut starts mild but develops a
pungent aroma along with a dark orange ring and ivory paste as it ripens. It
has a sweeter quality than that of Beer cheese or Limburger.
Eye
A void or hole within cheese that is caused by the formation of trapped gas, as
a result of fermentation, during the curing process. The presence of eyes is
typical of cheeses in the Swiss group and can range from pin sized to pea size
or larger.
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Family (Group)
A term for cheese varieties that share similar characteristics.
Farmers
Essentially cottage cheese pressed into a brick. It has the same flavor but a
denser texture.
Feta
Originally a sheep's milk cheese made in the Balkans, especially Greece; but
now produced in many countries. Feta is a white, pickled cheese, with
considerable salt added to prolong its keeping quality.
Fontina
One of the best Italian cheeses, genuine Fontina comes only from the Valle
d'Aosta high up in the Alps. It has a delicate, nutty, almost honeyed flavor
taste. It is also sweet and buttery. The texture is smooth, slightly elastic
with a straw colored paste.
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Gloucester
Made using milk from Gloucester cattle, this cheese has a white, open texture.
It has a taste similar to Sharp Cheddar.
Gorgonzola
Italy's principal blue veined cheese. It has a mild creamy paste, which
contrasts agreeably with the sharp, almost spicy flavor. The naturally formed
rind is coarse and reddish-gray in color with powdery patches.
Gouda
The most important Dutch cheese, made from full milk, has a firm straw colored
paste scattered with small irregular holes. Its taste ranges from very mild and
buttery to tangy with a fuller, richer flavor and more pronounced spicy aroma.
Grainy
(1) A descriptive term for gritty texture which is desirable in certain
hard-grating cheeses, though not to the point of mealiness. Parmesan and Romano
exhibit a granular or grainy texture. (2) A flavor term that may be used to
describe grain-like (wheat) flavors that occur as the result of ripening.
Grana
The Italian term for hard grating cheese. Parmesan, Romano, Asiago,
Parigiano-Reggiano, Gran Padano and Sapsago are among the gran-type cheese
varieties.
Grassy
A descriptive term for cheese with a weedy taste that is related to the type of
feed a cow has consumed, such as silage, bitterweed, leeks or onions, prior to
milking.
Green
Cheese that is immature or young. In this context, green does not refer to
Sapsago, which sometimes is called "Green Cheese" because of its color.
Gruyere
Has the sweetest, nuttiest flavor of the true Swiss cheeses and the firmest
texture of the famous ones. It is made in wheels weighing about 80 lbs.
Gummy
A descriptive term for the overly plastic, sticky texture of some soft cheese
varieties, especially processed types. Gummy also refers to overripe rinds that
have become sticky.
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Hard
A classification of cheese based upon texture. Parmesan is a hard cheese.
Hard-Grating
A description term for cheeses, such as Parmesan, Romano, and Asiago that are
well aged, easily grated and primarily used in cooking. See Grana.
Havarti
Named after the farm owned by Hanne Nielsen, pioneering 19th century cheese
maker. Once known as Danish Tilsit, Havarti is a supple, creamy, washed rind
cheese with irregular holes throughout the paste. It is fairly full flavored
becoming stronger with age.
Hole
Similar to "eyes" characteristic of Swiss Cheese, but smaller. Cheese varieties
such as Havarti or Pyreenes exhibit small pinholes, which create a lacy texture
and appearance.
Huntsman
Layers of Stilton and Gloucester. A mellow, savory flavor blend.
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Imitation Pasteurized Process Cheese
Spread
A cheese that possesses all the properties of pasteurized process cheese spread
except the butterfat content is significantly lower than federal standards
allow for labeling as a cheese spread.
Intense
A descriptive term for cheese with strong concentrated aromas and flavors.
Interior
The cheese inside a rind or crust, which in certain cheese is also referred to
as paste (Brie). Jarlsberg: Based on an Old Norwegian cheese but reinvented in
the 1950's and now extremely popular. It has a mellow, slightly sweet flavor
and an elastic texture. The paste is golden yellow with variously sized round
holes.
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Kaas
The Dutch word for cheese.
Kase
The German word for cheese.
Kasseri
Though still made from goat's milk in Greece, Kasseri is also an US made cow's
milk cheese. American Kasseri is ivory to white and just hard enough to grate
with a slightly more piquant, less buttery flavor than most other grating
cheeses. The Greek original is sharper.
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Lactic
(1) A general description applied to cheese exhibiting a clean, wholesome,
milky and slightly acidic flavor or aroma. (2) The type of organisms included
in starter cultures for cheese making.
Lait Cru
The French term for raw or unpasteurized milk.
Laiterie or Laitier
The French words for dairy farmer or dairyman, which appear, on French cheeses
made in a creamery or factory.
Leyden
A wheel shaped cheese which would taste much like Edam and Gouda but it's
seeded with caraway, cloves and cumin.
Limburger
Originating in German speaking Europe, the pungent American version is made in
Wisconsin. Both have a stark white, solid paste inside a thin, moist, pale, tan
rind. Both are quite piquant, even sharp.
Lipase
(1) An enzyme found in raw milk and also produced by microorganisms that splits
fat molecules into fatty acids which cause flavor. (2) Lipase flavor is a term
also used to describe rancidity, especially where the flavors are desired in
cheeses. See Rancid.
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Marc
The white brandy or eau de vie made from grape pomace. Marc may be used as a
solution for curing washed rind cheese.
Mammoth
A style of cheese, usually cheddar, weighing between 75 to 12,000 pounds.
Mascarpone
A cheese that is delectable, virtually solidified cream, mildly acidulated by
lactic fermentation and whipped up into a luscious velvety consistency.
Matieres Grasses
The French term for dry matter.
Mechanical Holes
Small, irregular openings in the body of cheese that are caused by the
manufacturing method and not by gas fermentation. Colby, Brick, Muenster, and
Monterey Jack are varieties with natural, mechanical openings.
Medium-Aged (Mellow)
Generally, semi-firm, firm or hard cheeses that have been cured for three to
six months. Medium-aged cheeses are usually mellow and smooth textured.
Frequently used in regard to cheddars.
Mild (Young)
A descriptive term for light, unpronounced flavors. Mild also refers to young,
briefly aged cheddars.
Milkfat Content
The fat content of cheese expressed as a percentage of the total cheese weight.
Milkfat content depends upon the richness of milk used in cheese making and how
much moisture is lost during ripening.
Milkfat in the Dry Matter
(FDM)
The fat content of cheese expressed as a percentage of the total solids of
cheese. Most cheeses are in the range of 45-55% milkfat in the dry matter
because the dry matter stays constant in a unit of cheese while moisture
content in that cheese may vary.
Mold
(1) A condition created by the growth of various fungi during ripening that
also contributes to the individual character of cheese. Surface molds ripen
from the rind inward. Internal molds, such as those used for Blue Cheese, ripen
throughout the cheese. A moldy character can be clean and attractive or
unpleasantly musty or ammoniated. (2) Mold also refers to the fungus itself.
(3) A hoop or container that cheese is shaped in.
Monterey Jack
Another American cheese originating in California. Famous for its creamy-white
coloring and its excellent use in dishes that require a smooth melting cheese.
The popularity of Jack cheeses has led to a boom in different flavors. One
variety, Pesto Jack, is a mixture of garlic; basil and pine nuts mixed with the
Jack curds.
Montrachet
A small, cylindrical goat cheese ripened for about a week in vine or chestnut
leaves with a fresh, earthy flavor. Mouthfeel: See Texture.
Mozzarella
A semi-soft spongy textured cheese with a creamy fresh flavor. The finest, most
flavorful Italian Mozzarella's are made from water buffalo's milk and carry the
name Mozzarella DI Bufala. Good ones are also made from cow's milk. Mozzarella
is available both smoked and fresh.
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Neufchatel
A soft, mild cheese made from whole or skim milk in a mixture of milk and
cream. It is usually combined with fruit, vegetables, herbs or spices. It is
creamy white and very smooth.
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Parmesan
A light yellow, flaky brittle cheese with a sharp, sweet flavor. It is
excellent for grating.
Parmesan Reggiano
The true, original Parmesan cheese. It is the most flavorful and piquant of all
grana types. Aged for 2 years, it has a rich, buttery flavor, making it a good
eating cheese as well as a fine ingredient in cookery.
Pecorino
The famous grana-type sheep's' milk cheese which comes from a legally defined
part of central Italy. Pecorino is more piquant than Parmigiano and often very
salty.
Penicillium
Principal genus of fungi used to develop molds on certain cheese varieties
during ripening. Penicillium candidum is used to develop many soft-ripened
cheeses such as Brie; Penicillium glaucum or Roquefort are used for Gorgonzola
and Roquefort cheeses, respectively.
Peppery
A descriptive term for cheese with a sharp, pepper flavor nuance. Aged cheddar
and aged Goat cheese may be described as peppery.
Persille
The French translation for "parsleyed" which refers to delicately veined Blue
varieties, such as Roquefort, Blue and Stilton, where the mold resembles sprigs
or parsley.
Pickled Cheese
A term which may be used to classify cheeses that are stored and packed in a
brine solution. Feta is a pickled cheese.
Piquant
A descriptive term for cheese with an appealing sharpness or exhilarating
accent of flavor or aroma. Aged Asiago, aged Provolone and Blue cheese are
sometimes described by this term.
Plastic Curd
A classification of cheeses whose curd is heated and then kneaded to form
various shapes. The Italian term for these cheese varieties is pasta filata.
Mozzarella, Provolone and String cheese are plastic curd type cheese and may be
described as stringlike.
Port Salut
A creamy, mild cheese with a smooth yellow interior, small holes and thin
orange rind.
Pressed Cheese
A descriptive term for cheese whose curd has been placed in a mod and literally
pressed to form the intended shape of the finished cheese. Fresh, uncured
cheese varieties such as Cream or Feta and cured cheeses such as Brick,
Cheddar, Parmesan and Romano are examples of pressed cheese.
Print
A rectangular style of cheese that has been cut from a 40-pound block. Prints
are normally 10-pound loaves.
Processed
A classification of cheese. Pasteurized process cheese is made by blending
natural cheeses with emulsifiers and heating to a point at which all further
ripening stops by pasteurization, providing long shelf life. Sometimes
flavoring or coloring products is used.
Pronounced
A descriptive term for cheese that exhibits a distinct aroma or flavor, which
is stronger than mild but not as powerful as intense. See Intense.
Provolone
This cheese comes in many shapes and all sizes from a few ounces to 200 pounds.
Aged Provolone is primarily a cooking cheese. Dolce is the milder form and
Piccante is sharper, crumblier and more flavorful.
Pull Date
A code date stamped on cheese to indicate when the product should be removed
from stock as being too old.
Pungent
A descriptive term for cheese with an especially poignant aroma or sharp,
penetrating flavor. Limburger cheese aroma is classed as a pungent aroma.
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Queijo
The Portuguese word for cheese.
Queso
The Spanish word for cheese.
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Raclette
A whole family of cheese from the canton of Valais. They taste much like
Gruyere. They are tasty dessert cheeses and share the name with the prized
dessert dish.
Rancid
A term that relates to flavors caused by the release of free fatty acids from
butterfat. Lipase enzymes cause the release of fatty acids. Some cheeses are
not supposed to have flavors caused by fatty acids in high concentrations, such
as Cheddar, while others, such as Romano, gain much of their flavor the
"rancidity" of fatty acids. In many dairy flavors, excessive rancidity is
considered a notable defect. See Lipase.
Raw Milk
Milk that has not undergone pasteurization.
Rennet
An extract from the membranes of calves' stomachs, which contain rennin, an
enzyme that aids in coagulating milk or separating curds from whey. Selected
fungi and bacteria produce rennet like enzymes, also used commercially.
Ricotta
An Italian cheese made from the whey of other cheeses, which gives it the
satiny texture so good in baked pasta dishes and desserts alike.
Ricotta Salata
Made from sheep's milk whey and whole cow's milk. It comes in 2 forms: a
grating cheese aged 8 months and a table cheese aged 30-60 days. It is almost
white in color, has a smooth texture and a firm consistency.
Rind
The outer surface of cheese. A rind varies in texture, thickness and color.
Cheeses may be rindless, display natural rinds or possess rinds that are
produced by harmless mold.
Rindless
Cheese without a rind. Some rindless varieties, such as Brick and Colby, are
ripened (cured) in plastic film or another protective coating to prevent rind
formation.
Ripe
A descriptive term for cheese that has arrived at peak flavor through aging.
The optimum period of aging varies widely among cheese varieties.
Ripening
The chemical and physical alteration of cheese during the curing process. See
Curing or Aging.
Robust
A descriptive term for cheese with a very strong aroma and full flavor.
Romano
A hard granular cheese with a sharp pepper like taste. Pecorino
Romano is made with ewe's milk, Caprino Romano with goat's milk and Vacchino
Romano with cow's milk.
Roquefort
To bear the name, Roquefort cheese must be made of sheep's milk from a defined
area and must be aged in particular caves in the south of France. More often
than not, Roquefort tastes the saltiest of the blues. It is soft, but crumbly.
Rubbery
A term characterizing the resilient feel and texture of a cheese. Generally, a
term for cheese that is overly chewy or excessively elastic in texture.
Runny
A descriptive term for cheeses that have returned to a partially liquid state
as a result of insufficient drainage of whey or exposure to excessive heat.
Soft-ripened cheese varieties often become runny at the peak of ripeness or if
placed in warm temperatures for long periods.
Rustic
A descriptive term for cheese with a hearty or earthy flavor and an assertive
aroma. Country or mountain cheeses are sometimes referred to as rustic.
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Saga Blue
A delicate, blue veined double crème cheese with a piquant, creamy taste.
Sap Sago
Also known as "Green Cheese", it is a rock hard, pale green cheese. It is
shaped like a cylinder tapering slightly at the top, strong and spicy to taste.
Sharp
An aged cheddar cheese. Drier, sharper and more pungently flavored. They may be
either orange-gold or ivory in color.
Stilton
One of the great British cheeses. Distinct from other Blues, it is based in
cheddared cheese. Its taste is that of a blue veined cheese, but with clear
undertones of Cheddar. Narrow, blue-green veins of mold and a dark, crusty,
wrinkled, melon-like rind characterize it.
Supple
A term describing the body of certain cheeses when handled. Supple cheese
varieties, such as Fontina, are somewhat elastic, consistent and yielding.
Surface-Ripened
A term referring to cheese that ripens from the exterior when a harmless mold,
yeast or bacteria is applied to the surface. Bloomy-rind and washed-rind
cheeses are surface ripened; also referred to as soft ripened.
Swiss-Type
A term used to classify cheeses that share the common characteristic of eyes
(holes) in their interior. Eyes develop during the curing process when gas,
formed through fermentation, is trapped and expands, thus forming holes, the
size of eyes can range from as small as a pea in Baby Swiss to the larger holes
typical of Aged Swiss. The original Switzerland Swiss is known as Emmenthaler.
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Tangy
(1) A descriptive term that refers to a pleasing acidity or tartness which is a
very distinct and somewhat penetrating flavor common to Chevres, certain Blues
and less assertive Bel Paese. (2) In broad terms, tangy indicates a lingering,
usually acidic flavor. (3) A reference to the specific flavor of individual
varieties, as in a Cheddar tag.
Texture
A general term for the "fabric" or "feel" of cheese when touched, tasted or
cut. Characteristics of cheese texture may be smooth, grainy, open or closed,
creamy, flaky, dense, crumbly, and so forth, depending upon the specific
variety.
Tomme
Sometimes spelled Tome, this French word for cheese is native to the Haute
Savoie section of France. The word precedes the names of certain cheeses such
as Tomme de Savoie or Tomme de Beaumont. The Tommes have much in common with
the washed-rind cheeses produced in the monasteries of France.
Topnote
A fleeting, very light aroma usually detectable when a cheese is first cut or
tasted.
Triple Cream
The French term for cheese that contains more than 75% butterfat in the cheese
solids. See Creams and Fat Content.
Turophile
A lover of cheese. Taken from the Greek word turos (cheese) and the root phil
(love).
Type
A term used to classify or categorize cheeses that share common
characteristics, such as degree of firmness, texture, flavor and manufacturing
procedure, with a widely known and established cheese variety.
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US RDA
The abbreviation for United States Recommended Daily Allowance. This term
refers to the nutritional contributions which foods, such as cheese, make to
the diet.
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Variety
The generic name of a cheese by which it is most commonly identified such as
Cheddar, Colby, Blue, etc.
Velvety
A descriptive term for cheese exhibiting an ultra-smooth texture.
W
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Washed-Rind
A cheese rind that has been washed periodically with brine, whey, beer, cider,
wine, brandy or oil during ripening. The rind is kept moist to encourage the
growth of an orange-red bacteria. The bacteria may be scraped off, dried or
left to further rind development. Washed-rind and bloomy-rind cheeses compose
what is termed the soft-ripening (surfaced-ripened) classification. Limburger
is a washed-rind cheese.
Waxy
A term describing the wax like appearance of a cheese body, or its textures
when tasted or cut. See Texture.
Weeping
A descriptive term referring to Swiss-Type cheese whose eyes blister with bits
of moisture. This is caused by the release of moisture by proteins as they are
broken down during ripening. Weeping often indicates that a cheese has achieved
peak ripeness and will exhibit full flavor.
Whey
(1) The thin, watery part of milk that separates from the coagulated curds
during the first step of the cheese making process. It still contains most of
the milk sugar or lactose found in milk. (2) A classification of cheeses made
predominantly from the whey obtained during the manufacture of other cheeses
like Gjetost. Ricotta can be made from whey.
Whey Taint
A term used to describe off flavors in cheeses, particularly Cheddar, which
resemble soured or fermented whey. They sometimes are also known as unclean or
utensil like flavors which refers to their similarity to unwashed cheese making
equipment that is allowed to remain at room temperature.
Whole Milk
Milk that is neither skimmed nor enriched with extra cream.
Wisconsin State Brand/Wisconsin Grade A
These grades appear on American cheeses which meet the state's highest quality.
Each grade meets the same high standards and are interchangeable.
Wrapping
The exterior material used to enclose or cover cheese for protection and
storage. Examples of wrapping material include leaves, plastic, cloth, paraffin
and foil.
Y
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Young
See Current and Green.
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