Acid: A descriptive term for cheese that denotes a pleasant tang and a slightly sour flavor due to a concentration of acid. By contrast a cheese with an excessive concentration of acid is not pleasant and is considered a defect.
Acid-curd, Acid Coagulation, Acid Treatment: Some cheeses are made using acetic or lactic acid as the coagulant, rather than rennet. Lowering the pH of the milk results in casein micelle destabilization or aggregation. Acid curd is more fragile than rennet curd due to the loss of calcium. Acid coagulation can be achieved naturally with the starter culture, or artificially with the addition of gluconodeltalactone. Acid coagulated fresh cheeses may include Cottage cheese, Quark, and Cream cheese. See Heat-Acid Treatment.
Acidimeter: An instrument used to test the acidity of the whey in various stages of cheese making.
Acrid: A term used to describe a cheese that is sharp, bitter or irritating in taste or smell.
Affine: (1) The process of curing cheese. (2) French for "to finish or refine". For Example, A washed-rind cheese 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.
Affinage: The process of aging or ripening cheese in carefully controlled environments.
Affineur: A cheese specialist who matures cheeses.The affineur is responsible for the care and handling of cheese during the aging process.
Aftertaste: The last flavor sensation perceived after tasting a cheese. A pronounced aftertaste usually detracts from the pleasure of a cheese.
Aged: Generally, refers to a cheese that has been cured longer than 6 months. Aged cheeses are characterized as having more pronounced and fuller , sometimes sharper flavors than younger, slightly aged or current-aged cheeses.
Aging: Curing or ripening, aging is the process of holding cheeses in a carefully controlled environment to allow the development of micro-organisms which usually accentuate the basic cheese flavors. See Curing & Ripening.
American: A descriptive term used to identify the group of American-type cheeses which includes Chedder, Colby, granulaar or stirred-curd and washed or soaked-curd cheeses. Monerey Jack is also included in this group.
Ammoniated or Ammoniacal: Describes a cheese that either smells or tastes of ammonia as a result of being overipe or mishandled, i.e., held at fluctuating temperatures. This condition may afflict the rinds of mold-ripened or bloomy-rind cheeses such as Brie, Camembert and mold ripened chevre's. A hint of amonia is not objectionable, but heavy ammoniation is.
Annatto: A natural dye obtained from the bright red-orange seeds of the Annatto tree native to South America. Annatto, a tasteless natural vegetable dye used in cheese making to give many cheese varities, such as Cheddars, a yellow-orange hue. Because milk colour varies from season to season, colour may added to standardize the colour of the cheese throughout the year. Beta-carotene, and paprika are also sometimes used as coloring agents for cheese. Not a perservative.
Artisan or Artisinal: The word “artisan” or “artisinal” implies that a cheese is produced primarily by hand, in small batches, with particular attention paid to the tradition of the cheese maker’s art, and thus using as little mechanization as possible in the production of the cheese. Artisan, or artisinal, cheeses may be made from all types of milk and may include various flavorings.
(AOC): Appellation d’Origine Contrôllée --The regulation in france by law of a partiular cheese in terms of where it can be made, the breed of the cow, sheep or goat, the manufaturing methods used and its shape, texture, etc. Equivalent of the European Protected Designation of Origin (PDO) and DO and DOC are (respectively) the Spanish and Italian equivalents that are trademarks that guarantee to the consumer that the product is produced, prepared and processed following strict rules in the geographical region mentioned.
Appearance: A term reffering to all visual assessments of the cheese from packaging, rind color and texture to how it looks when handled, broken or cut.
Aroma: A term reffering to the odor or scent of the cheese. A cheese may lack aroma or display aromas, which range from faint to pronounced, depending upon the cheese variety. Aroma is closely allied to flavor, although cheese with a distinct ordor may exhibit a mild flavor, while a cheese lacking odor may present a strong flavor. Aromas may also specify particular tastes or scents, such as fruity, earthy, oily and nutty. The cheese rind may have a different odor than its interior. The aroma of any cheese is most distinctive when the cheese is first cut.
Aromatic: A descriptive term for cheeses with distinct, pronounced aromas.Assertive: A term indicating the presene of a prononced taste or aroma.Astringent: A term descriptive of a harsh taste with a puckery, almost medicinal quality.Baby: A smaller quantity of cheese which has been formed into a mini-wheel or cylinder-like shape.
Barny or Barnyard: A term referring to strong farm-related aromas. Sometimes also called cowy or goaty. This characterization does not always indicate a negative quality.
Barrel: A style of Cheddar cheese specificallty produced for the manufacture of pasturized Process cheese.
Basic Ingredient: A term 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.
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. Also known as Colostrum.
Bitter: An unpleasant, biting flavor usually an after-taste. A bitter after-taste is sometimes associated with variations in manufacturing, 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 simular to the aftertaste of grapefruit peel.
Bleu: The French word for blue that is used in reference to Blue-veined cheese varieties.
Block: The most common style of cheese produced for wholesale/commercial 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, up to as much as 640 pound blocks or more.
Bloomy Rind: A descriptive term for an edible, white or ivory cheese rind or crust that is covered with a harmless, flavor-producing growth of penicillium mold. The bloomy rind is formed by incorperting into the milk or spraying the cheese surface with spores of Penicillium candidum mold before curing. Occationally, ivory, brown, pink, or red specks are interpersed through the white mold as it ages or cures. Traditional bloomy rind cheeses, such as Brie, Camembert, and some Chevres, are classified as soft-ripened.
Blue-Veined: A characteristic of cheese varities that develop blue or green streaks of harmless, flavor-producing mold throughout the interior. The blue mold gives the cheese an assertive and piquant flavor.
Body: The physical attributes of cheese when touched, handled, cut or eaten. The body may feel firm, supple, elastic, soft, rubbery, resilient, dry, oily, creamy, etc. When cut or rolled between the fingers, it may apper waxy or crumbly. It's "mouthfeel"' may be grainy or creamy. A cheese may also be felt to determine its condition of ripeness.
Brebis: Cheese made from sheep’s milk.
Brine: A concentrated mixture of water and salt, used to seal the outside of a cheese and helps in the formation of a rind, Expells whey and deters the growth of some bacteria and moulds. Some cheese varieties are submerged, washed, or dipped in brine during the cheese making process. Certain cheeses, such as Feta and Haloumi are packed or stored in brine.
Brining: A step in the manufature of some cheese varieties where the whole cheese is floated, briefly, in a salt and water solution. Brining is common in the production of Mozzarella, Provolone, Swiss, Parmesan, and Romano cheeses.
Broken Down: A term which refers to a change in the texture of cheese. For example, a cheese may change from a firm, smooth or coarse, curdy or rubbery texture to a waxy (like cold butter), mealy or pasty texture.
Brushed: During the manufacturing of washed-rind cheese varieties the cheese is brushed during the curing process with liquids such as brine, beer, wine, or brandy to maintin a moist rind and impart a distinctive, earthy flavor. parmesan and other hard aged cheeses may be brushed, whiped, or rubbed with vegetable or olive oil.
Bulk-Cheese: Cheese in its orginal manufactured form, such as a 60-pound block of Cheddar.
Buttermilk: The sour liquid which remains after churning butter from cultured cream. The liquid remaining after making butter is buttermilk.
Buttery: A desriptive term for cheese with a high fat content, such as the double and tripple creams, or cheese with a sweet flavor and reamy texture reminiscent of butter.
Calcium Choride (CaCl2): is added to replace calcium redistributed during pasteurization. Milk coagulation by rennet during cheese making requires an optimum balance among ionic calcium and both soluble insoluble calcium phosphate salts. Because calcium phosphates have reverse solubility with respect to temperature, the heat treatment from pasteurization causes the equilibrium to shift towards insoluble forms and depletes both soluble calcium phosphates and ionic calcium. Near normal equilibrium is restored during 24 - 48 hours of cold storage, but cheese makers can't wait that long, so CaCl2 is added to restore ionic calcium and improve rennetability. The calcium assists in coagulation and reduces the amount of rennet required.
Carotene: Deep yellow pro-vitamins found in begetation, that give color to milk and cheese. Some carotene is converted to Vit. A.
Casein: The principal protein in milk. During the cheesemaking process, casein solidifies during coagulation. The casein in soft cheeses beomes soluble; the casein in hard, cooked cheeses becomes hard.
Catch Weights: the variable weights of individual pieces of cheese. For example, a 5-pound loaf of Muenster may be slightly over or under 5 pounds.
Chalky: (Mouthfeel): A dry, grainy sensation that is usually caused by insoluble proteins. Sometimes also described as powdery, Generally not a desirable characteristic.
Cheddar-Type: A term used to classify cheeses that share characteristics exemplified by Cheddar which may include the process of manufacture, consistency, texture, odor or flavor. Colby is a Cheddar-type cheese.
Cheddaring: The process used in making cheddar whereby piles of small curds, that have been separated from the whey are knit together and cut into slabs. The slabs are then repeatedly turned over and stacked to help drain additional whey and aid in the development of proper acidity (ph) and body of the cheese. The slabs are then cut or milled into curds and placed in the cheese mold and pressed.
Chemical: A descriptive term for a cheese aroma or flavor taint which usually indicates improper manufacture or cantamination with foreign materials.
Chèvre: Cheese made from goat’s milk; chèvre is the French word for goat . Chevre was originally used by the French to classify all cheese varieties made from French goat's milk, but now commonly refers to all goat cheeses weather french or not.
Clean: (1) A descriptive term for cheese that is free of unpleasant aromas, off flavors and uncharacteristic textures. (2) A lack of lingering aftertaste when sampling a cheese, i.e., A clean finish.
Close: A descriptive term for cheese with a smooth, tight texture, such as Cheddar. A close texture contains few, if any, mechanical holes. A cheese with small holes, like Colby, is characterized as open.
Coagulation (Curdling): A step in cheese manufacture when milk's protein, casein, is clotted by the action of rennet or acids. Curdling or coagulation is the conversion of the solids in milk (casein) into a mass of curd and whey, the basis of cheesemaking. Coagulation is essentially the formation of a gel by destabilizing the casein micelles causing them to aggregate and form a network which partially immobilizes the water and traps the fat globules in the newly formed matrix.
Code Date: A date stamped on a package of cheese that is used to determine the age and quality state of the product. It may be a pull date, pack date, or sell-by date.
Comminuted: Breaking down or grinding cheese into small particles through a mechanical cutting action. Cheese that has been comminuted is used in the manufacture of Cold Pack cheese.
Cold Pack (Club Cheese): A blend made from different batches of cheeses of the same variety, or two or more varieties of mild and sharp natural cheese whih have 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 ia 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 annato--a tasteless, odorless natural vegetable dye--during manufaturing.
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 cheesemaking; however, the term cooked is reserved for those varieties whose curd is heated in order to regulate moisture content and degree or 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: A fresh, washed curd cheese. Unlike Edam or Gouda, aged washed curd cheeses, the newly formed curds of cottage cheese are washed and rinsed in cold water to separate the individual curds, leaving them supple, moist and tasting of fresh milk. Cream added to cottage cheese will give a rich velvety texture.
Creams, Single, Double or Tripple: A classification of cheese derived from the butterfat content on a dry matter basis. The average cheese has a 40--50% fat content. Single creams contain at least 50% butterfat in the cheese solids (dry matter); Double Creams contain at least 60--74% butterfa); and Tripple Creams contain at least 75% 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 souble or triple creams. Creamy may also refer to color.
Crumbly: A descriptive term for cheese that is easily broken into hunks 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.
Culture: See Enzymes and Starter .
Curd: The curdled milk from whih cheese is made. When milk curdles (coagulates) it seperates into a solid protein (curds) and liquid whey which is the watery element of milk. See Whey.
Curing: The mehod, conditions and treatment from manufacturing to market, such as temperature, humiditity and sanittion, that assist in giving the final cheese product the distinction of its variety. See Aging and Ripening.
Current (Young): A semi-firm, firm or hard cheese variety that has been cured for 2 weeks to 30 days. Such cheeses usually have mild flavors.
Dairy Species: cow, goat, sheep, buffalo, yak, reindeer, camel, horse, other.
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. Defets can refer to packaging, finish, surfae, texture or taste.
Dry Matter: All the solid components of cheese excluding moisture (water). Dry matter includes proteins, milkfat, milk sugars and minerals.
Dutch-Type Cheese: A classification of cheese varieties that share similar characteristics, which include methods of manufacture, consistency, texture, smell or taste with cheese produced in the Netherlands. Edam and Gouda are Dutch type cheeses.
Earthy: A descriptive term for cheese varieties with rustic, bold flavors and aromas. Cheese flavor compounds in this catagory share a commn occurrence with those compounds actually present in freshly turned earth or the forest floor. Goat, sheep, and monastic type cheeses are generally characterized as earthy and exhibit assertive flavor and aroma.
Enzymes: Enzymes are a group of proteins that have the ability to catalyze chemical reactions and the speed of such reactions. The action of enzymes is very specific. Milk contains both indigenous and exogenous enzymes. Enzymes are any of various protiens, formed in plant and animal cells or made synthetically, that act as organic catalysts that cause specific chemical changes when associated with particular substances. i.e., rennin enzyme causing coagulation of casein protein in milk. Enzymes in starter cultures help break down the milk and contribute to the texture, flavor and aroma of cheese. Chymosin, or rennet, is most often used for enzyme coagulation. See Starter.
Esters: Organic compounds, fatty acids and glycerides in plants, give aroma and flavor.
Emmentaler: The Swiss word for Swiss Cheese.
Emulsifier: A substance or mixture that is used in the production of processed. Emulsifiers are composed of salts of common food acids that suspend and hold the mixture together creating a smooth body and texture.
Eye: Voids or holes within a cheese. Eyes are developed during the curing process by the formation of trapped gas, as a result of fermentation. Eyes or holes are typical of cheeses in the Swiss group. Holes can range from pin size to pea size or larger.
Family or Group of Cheese: A term for cheese varieties that share similar characteristics.
Farmstead Cheese: In order for a cheese to be classified as “farmstead,” as defined by the American Cheese Society, the cheese must be made with milk from the farmer’s own herd, or flock, on the farm where the animals are raised. Milk used in the production of farmstead cheeses may not be obtained from any outside source. Farmstead cheeses may be made from all types of milk and may include various flavorings.
Fat: A class of neutral lipids consisting of the various triglycerides: they are called oils in the liquid state. Fat is a carrier and enhancer of flavour, and provides that sensuous creamy feel in the mouth. Reducing the fat in cheese changes its depth of flavor and the creamy soft feel in the mouth. Low-fat cheese tend to be drier and lack depth of flavor. Full fat' indicates tht the cheese has been made with whole, unskimmed milk. Most cheeses are made with un-skimmed milk.
Fat Content: The amount of butterfat/fat and moisture a cheese contains and whether it is made from skimmed or whole, full-fat milk. The more moisture in a cheese, the lower its fat content. Hard cheeses have a higher concenration of fat because most of its moisture is removed. Fat content is determined by anallyzing the fat in the dry matter of cheese. Fat is expressed as a percentage of the entire dry matter. See Fat and Dry Matter.
Feed: A descriptive term for cheese that exhibits an odor or taste that is directy related to the particular feed consumed by a dairy animal before milking. The smell or flavor may be unpleasant if the animal grazed or fed on turnips or bitterweed. Intriguing if the feed was apples, mountain clover or heather.
Ferme or Fermier: The French term for farm produced cheeses.
Fermented: An Aroma reminiscent of yeast (as in bread for example) or alcoholic (as in beer for example) fermentations.
Fermentation: The breakdown of complex molecules in organic compounds, caused by the influence of a ferment, milk ferments i.e., Bacteria cause milk to curdle by fermFermentation is the process of converting the compents in milk by micro-organisms into various acids, aldehydes, ketones, and gases, which contribute to the ripening of the cheese and its flavor.
French Terroir — The land, the traditions, the character of French Cheese.
At the heart of The Cheeses of France experience is the concept of terroir — a French word that literally means “land,” but translates into so much more. Terroir is what makes the cheeses of each French cheesemaking region unique. Some have defined terroir as “the taste of place”Terroir is the soil, the climate, the ancient breeds, specific production technique and cheesemaking traditions passed down through generations of accomplished cheese maker. It is both culture and environment. Together, they influence the taste and character of cheeses from that region. Some feature the PDO (Appellation d’Origine Controllée) designation that certifies and promotes the unique qualities of their regional terroir.
Filled: "Imitation" cheese. A descriptive term for cheese from which all butterfat has been removed and in its place a vegetable oil has been used as a substitute to replace the butterfat.
Finish: (1) The process of finalizing, refining, or curing cheese to a desired ripeness. Soft-ripened cheeses may have Penicillium Candididum mixed into the warm milk during production or have the harmless white mold sprayed on the surface after the cheese is unmolulded and salted. The addition and growth of P. Candidium helps to ripen the cheese and imparts flavor. Other cheese varietal finishing methods include washing the rinds and the daily turning of cheese. Temperature and humidity are monitered and controlled during the finishing process. (2) The packaging or surface of the cheese such as a natural hard rind, cloth bandaging and wax or vacuum packaging can be reffered as its finish. (3) The aftertaste on sampling a cheese The aftertaste may be described as having a clean finish, bitter finish, goaty finish, earthy finish, etc.
Firm: A classification of cheese varieties which exhibt a unyielding texture. cheddar and Swiss are examples of firm cheeses.
Fishy: A descriptive term referring to the unpleasant flavor of overripe, high moisture cheese varieties. See Ammoniated or Ammoniacal.
Flaky: A descriptive term for an aged cheese that breaks into flakes when cut. Flakeyness is typical of Parmesan, Romano, Asiago and Cheddar when aged over 10 to 12 months.
Flat: (1) A descriptive term for a tastless cheese. Cheese with reduced levels of sodium and salt is often referred to as flat. (2) A style of cheddar weighing from 35--37 pounds, coated with wax and wrapped with cheese cloth.
Flavor: A general term used to describe the taste of a cheese. Flavor is detected by the taste buds in the mouth, and also by the nose (by smell). Flavoris catergorized by aftertastes ( See Finish.) as well as by initial taste. Flavors can be described as faint (fleeting), mikd (light or bland), pronounced (dinstint) or strong (intense). Flavors may also be described as the tastes they resemble such as milky, nutty, mushroomy, salty, buttery, fruity and peppery.
Fondu: The French word for process cheese. See Pasteurized Process Cheese.
Fondue: From the French “fondre” or “to melt,” fondue is a shared dish usually comprised of cheese or chocolate although the term was originally used with cheese.
Force Ripening: In cheese production, a method of speeding the ripening of a cheese by manipulation of the ripening environment by supplying a warmer temperature than normal to naturally ripen the cheese. For example, the cheese may be forced ripened at room temperature or in a cooler set at a higher than normal temperature. Ripening may also be accelerated by adjusting the enzymes/starter cultures.Force Ripened cheese are used primarily in the manufacture of processed cheese and as a food ingredient.
Foreign Flavor: Unusual or off flavor not normally associated with a cheese variety. See Chemical.
Formaggio: Italian word for cheese.
Fresh: A term typically used to classify high moisture cheese varieties that have not been cured or aged. Some fresh cheese examplea are Cream Cheese, Cottage Cheese, Mascarpone, Mozzarella and Ricotta. Cheeses that have been cured for a short period, such as Feta may also be classified as fresh.
Fresh Mozzarella: A soft Mozzarella, with a very high moisture content. Fresh Mozzarella is ment to be eaten soon after it is produced. In Italy, balls (called Bocconcini) of fresh Mozzarella are stored in water and usually consumed the same day they are made. Due to the high moisture content fresh Mozzarella has a limited shelf life.
Fromage: A French term meaning cheese.
Fromager: A cheesemonger or cheese expert.
Fromagerie: A storefront devoted to cheese with a specialty in traditional, artisinal cheeses.
Fruitière: A small-scale cheese producer or a cheesemaking cooperative that collects milk produced in the Comté and Savoie mountains.
Fruity: A descriptive term for the sweet, fragrant aroma or flacor which is characteristic of certain semi-soft cheeses, such as Pouy de Montagne or American Muenster and some hard mountain heese varieties. Baby Swiss and some Cheddars also posess a fruity quality.
Gamey: A descritive term for cheeses with very strong, pronounced flavors and distinct, penetrating aromas.
Gassy: (1) A descriptive term for cheeses which become bloated during ripening. (2) A term for cheese in packaging which becomes bloated. Bloating of packaging may be a result of an increase in holding temperature or altitude. Bloating of cheese or cheese in packaging may indicate microbial production of carbon dioxide.
Goat: (1) A classification of cheese, known as chevre, made from goat milk. (2) A small ruminant of the genus Capra utalized through out the world as a dairy animal. Goat milk is flavorful and makes wonderful cheeses.
Goaty: The distinctive earthy or barny flavor of some cheeses made from goat's milk. May be a negative or a positive connotation. See Barny or Barnyard.
Grainy: A descriptive term for a gritty texture which is desirable in certain hard grating cheeses. Grainess should not be to the point of mealiness. Examples of grainy textured cheeses are Parmesan and Romano. (2) A descriptive term that is used to describe grain-like flavors such as wheat. These flavors develop as a result of ripening.
Grana: The Italian term for hard-grating cheese, Parmesan, romano, Asiago, Parmigiano-Reggiano, Grana Padano and Sapsago are grana -type cheeses.
Grassy: A descriptive term for cheeses with a weedy taste that is related to the type of feed or forage a dairy animal has consumed before milking. Silage, bitterweed, and leeks or onions if consumed by cow, sheep or goat can give an unpleasant grassy taste to milk or cheese. See Flavor. See Feed.
Green: A term used to describe a young or immature cheese.
Gummy: A negative term used to describe the sticky or overly plastic texture of some soft cheese varities. (1) A term used especially to describe processed type cheeses. (2) Gummy also refers to overipe rinds that have become sticky.
Gruyere: A Swiss national cheese. Named after the village of its origin in the canton of Fribourg, where it is still made in the mountains. The cheese has a pale yellow , firm but friable interior, which is sparsely scattered with pea-sized holes. It has a rather sweet, fruity flavor, significant aroma and coarse reddish rind in which fine slits, known as becs, may be discerned. Used as a table cheese or as a recipe ingredient.
Hard: A classification of cheese based upon texture. Parmesan and some aged Chedders are hard cheeses.
Hard-Grating: A descriptive term for cheeses, such as Parmesan, Romano, and Asigo that are well-aged, easily grated and primarily used in cooking.
Heat-Acid Treatment: Heat causes denaturation of the whey proteins. The denatured proteins then interact with the caseins. With the addition of acid, the caseins precipitate with the whey proteins. In rennet coagulation, only 76-78% of the protein is recovered, while in heat-acid coagulation, 90% of protein can be recovered. Examples of cheeses made by this method include Paneer, Ricotta and Queso Blanco. See Acid-curd, Acid Coagulation, Acid Treatment.
Holes: Simular to "eyes" in Swiss cheeses but holes are smaller. Cheese varieties such as Havarti or Pyreenes exhibit small pin holes which create a fine lacy texture and appearance.
Homogenization: A process by which milk is blended so that the fat particles are so finely divided and emulsified that the cream does not separate on standing. Homogenization is not usually done for most cheesemilk as it disrupts the fat globules and increases the fat surface area where casein particles adsorb. This reults in a soft, weak curd at renneting and increased hydrolytic rancidity.
Hoop: A cylindrical open-ended cheese mold.
Hydrogen Peroxide: In large cheese and milk processing plants the addition of hydrogen peroxide is sometimes used as an alternative treatment for full pateurization.
Imitation Pasteurized Process Cheese Spread: A processed cheese that is Identical to Pasteurized Process Cheese Spread except the butterfat content is significantly lower than federal standards allow for labeling as a cheese spread. See Fondu. See Pasteurized Process Cheese.
Intense: A descriptive term for cheese with strong concentrated aromas and flavors. See Flavors.
Interior: The inside of the cheese between the rind or crust. in certain cheeses also referred to as the pâte or paste. See Pâte.
Kaas: The Dutch word for cheese.
Kase: The German word for cheese.
Lactation: Milk production, the period during which milk is secreted--- lasting from calving (kidding, lambing) to drying out. Cows have no spacific season, and breeding can be staggered in a herd to provide milk all year long. Goats and sheep are seasonal breeders. Sheeps milk is traditionally available from autumn to spring. Goats milk is plentiful from spring to autumn.
Lactic: (1) The type of organisms included in starter cultures used for cheese making. (2) A general description applied to cheese exhibiting a clean, wholesome, milky and slightly acidic flavor or aroma.
Lactic Acid: A yellowish or clear, syrupy organic acid, produced by the fermentation of lactose when milk sours. When certain bacteria attack the lactose or milk sugars in milk, lactic acid is formed.
Lactic Acid Bacteria (LAB): The basis of cheesemaking relies on the fermentation of lactose by lactic acid bacteria (LAB). LAB produce lactic acid which lowers the pH and in turn assists coagulation, promotes syneresis, helps prevent spoilage and pathogenic bacteria from growing, contributes to cheese texture, flavour and keeping quality. LAB also produce growth factors which encourages the growth of non-starter organisms, and provides lipases and proteases necessary for flavour development during curing.
Lactose: A sugar spacific to milk. Lactose is a white, crystalline disaccharide found in milk and prepared by evaporation of the whey leaving the crystallized sugar. Manufactured lactose is used in infant foods, medicines, etc.
Lactose Intolerance: A condition where a person lacks the lactase enzyme, hence they are unable to digest lactose, or dairy products containing lactose.
Lait: The French word for milk.
Lait Cru: A French term for raw, unpasteurized whole milk.
Laiterie or Laitier: The French words for dairy, milkman, dairywoman or dairyman. These terms appear on French cheeses made in a creamery or factory. See Ferme.
Lipase: (1) An enzyme normally present in raw milk. Lipase is produced by microorganisms that splits fat molecules into fatty acids which cause flavor Lipase is inactivated during pasteurization. The addition of kid goat lipases are common to ensure proper flavour development through fat hydrolysis. . (2) Lipase flavor is a term used to describe rancidity, especially where these flavors are desired in cheese. Lipase is add to milk when making Feta. See Rancid.
Marc: The white brandy or eau de vie made from grape pomace. Marc may be used as a solution for curing and flavoring washed-rind cheeses.
Mammoth: A style of cheese, usually Cheddar, weighing between 75 to 12,000 pounds.
Matieres Grasses: The French term for dry matter.
Mechanical Holes: Small, irregular shaped voids in the body of cheese that are caused by manufacturing method and not by gas fermentation.. Colby, Brick, Muenster and Monterey Jack aer varieties with natural, mechanical openings. See Open. See Eyes.
Medium-Aged or Mellow: Generally, semi-firm, firm or hard cheeses that have been cured for 3 to 6 months. These cheeses are usually described as mellow and smooth-textured. A term frequently used in regard to Cheddars.
Mild or Young: A descriptive term for light, unpronounced flavors Mild also referrs to young, briefly-aged Cheddars.
Milkfat Content: The fat content of cheese. Milkfat is expressed as a percentage of the total cheese weight. Milkfat dcontent depends upon the richness of milk used in cheesemaking and how much moisture is lost during ripening. See Fat. See Fat Content.
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 may vary.
Moisture Content: See Fat Content.
Mold/Mould: (1) The container or form into which the curd is ladeled or packed before or after salting, called a hoop when open ended; a mould when one end is closed. (2) The microflora (various fungi) that grow on the surface or within cheeses during ripening. (3) The condition created by the growth of various fungi during ripening also contributes to the indibidual character of cheese. 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.
Monastery-Type: A term in the classification of cheeses that orginateed and are still produed in the monasteries of France, such as Port du Salut. Monastery-type also refers to cheese varieties with similar attributes as the traditional French Monastery-type cheeses and may also include a variety of washed rind cheeses.
Mottled: A cosmetic defect in cheese appearance that is characterized by an irregulaar, splotchy color on the rind or sometimes the cheeses interior.
Mouthfeel: The texture of the cheese and how it feels in the mouth when eaten. See Texture.
Mushroomy: A descriptive term for ripened cheese, such as Brie, with an aroma and flavor that is reminiscent of the clean, pleasant fragrance of fresh mushrooms. The flavor is produced by the surface mold introduced during manufacture which is actually related to the commercial mushrooms which is also a fungi. See Flavor.
Natural: (1) A general classification for cheese that is made directly from milk. Whether the milk is pasteruized or not. has no bearing on the designation as "natural". (2) Refers to the cheesemaking process whereby cheese is made directly from milk by coagulating or curdling the milk, stirring and heating the curd, draining the whey and collecting or pressing the curd.
Natural Rind: A rind that develops in a natural manner on the cheese exterior through drying while ripening without the aid of ripening agents or regular washing. Most semi-firm or hard cheeses have natural rinds that may be thin like that of bandaged Cheddar or thick like that of Parmesan, Pecorino Romano and wheel Swiss and Emmentaler.
Nutty: A descriptive term for cheese with a nut-like flavor as is chacteristic of Swiss-types. Cheddars may exhibit a flavor reminiscent of walnuts; Fresh Goat heese and Gruyere are said to resemble the taste of hazelnuts. he flavor compounds that cause these sensations ae actually found in nuts.
Off: A term referring to undesirable flavor or odor taints that are too faint or ill-defined to be more precisely described or characterized.
Oily: A descriptive term that may refer to texture, aroma, and flavor. Cheese left unrefrigerated for extended periodsmay also appear oily.
Open: A term applied to cheese varieties containing small, mechanical holes that develop as a result of the manufacturing process. The holes may be small or large, denselly patterned or scattered randomly and irregular in shape. The blue mold in Blue cheese forms around the openings in the lightly pressed curd. Air is introduced through pricks or punctures made with steel pins pressed into the cheese.Pin hoes are not to be confused with the open eyes in Swiss-type cheeses whioch are natural and caused by gas from fermentation. See Mechanical Holes. See Eyes.
Organic: Denotes cheese produced on farms approved by the Soil Association or other similar organizations. Organic cheeses bear the "Organic" label, demonstrating the farmers commitment to traditional, pesticide free, "green" farming practices.
Ost: The Scandinavian word for cheese.
Overripe: A term descriptive of cheese that has passed its ideal state of ripeness. A cheese passed its peek.
Paraffin: The wax coating used to protect cheese while curing and during transport. Paraffin is applied to the rinds of some cheese varieties for both protetion during export and extended lifespans. Paraffin may be clear, black, yellow or red.
Part-Skim: A term used to denote the manufacture of a heese, such as mozarella, with partly skimmed milk. Using partly skimmed milk yields a lower-fat cheese that may have desirable properties compared to the full-fat cheeses. See Skimmed Milk.
Pasta Filata: In Italian meaning literally, "to spin paste or threads". Pasta Filata refers to a type of cheese where curds are heated and then sreached or kneaded before being molded into the desired shape. The resulting cheese has great elastiity and streaches when cooked or melted. Cheeses of this type include Mozzarella, Provolone, and String.
Paste: A descriptive term for the interior texture of soft-ripened cheeses, such as Brie, That exhibit a semi-soft, creamy to runny consistency.
Pasteurization: The method of destroying micro-organisms in milk by heating to a prescribed temperature for a specified period of time in order to destroy any and all disease-producing bacteri and to check the activity of fermentative bacteria. Pasteurization not only destroys harmful bacteria but also many beneficial and flavor-enriching micro-organisms.
Pasteurized: A term describing milk that has been heat-treated to destroy bacteria. Most factory-produced cheeses are made from pasteurized milk to ensure greater control over quality and more uniform consistency. Processed cheeses also may be pasteurized to check further ripening.
Pasteurized Process Cheese: A blend of fresh and aged natural cheeses that have been shredded, mixed and heated (cooked) with an addition of an emulsifier salt, after wich no further ripening occurs. See Emulsifier.
Pasteurized Process Cheese Food: A variation of Pasteurized Process cheese which contains less fat and has a higher moisture content. PPCF differs from process cheese in that either nonfat dry milk or whey solids and water have veen added, thus reducing the percentage of actual cheese in the finished product.
Pasteurized Process Cheese Spread: A variation of Pasteurized Process cheese which contains a higher moisture content and lower milkfat content than process cheese food. A stabilizer is added to prevent separation of ingredients.
Pâte: Everything that appears within the rind of a cheese. The French word for “paste.”
(PDO): Protected Designation of Origin
This distinct trademark protected by the European Union guarantees that a product (in this case cheese) is produced, prepared and processed in a designated geographical area, according to specified practices. The PDO cheeses of France are superior products that are part of the French gastronomic and cultural heritage.
Penicillium: he principal genus of fungi used to develop molds on certain cheese varieties during ripening. Penicillium candidum is used to develop many soft-ripened bloomy rind cheeses such as Brie; Penicillium glacum or roqueforti are used for Gorgonzola and Roquefort cheeses, respectively.
Peppery: A descriptive term for cheese with a sharp pepper flacor nuance. Aged Cheddar and aged Goat cheese may be described as peppery.
Persille: French for "parsleyed". Persille refers to delicately ceined Blue varieties, such as Roquefort, Blue and Stilton, where the mold resembles sprigs of parsley.
Pickled Cheese: A term which is 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 ehilarating accent of flavor or aroma. Aged Asiago, aged Provolone and Blue cheese are sometimes described as piquant.
Potassium Nitrate: A colorless, crystalline compound, used as a perservative and oxidizing agent . Poatassium Nitrate is added to the milk to control the undesirable effects of Clostridium tyrobutyricum in cheeses such as Edam, Gouda, and Swiss.
Présure: An enzyme used to separate curds from whey .
Pricking: The process of aerating a cheese by piering with needles to allow the entry and development of mould spores. This procedure is used in the manufacture of blue cheeses.
Processed Cheese: Industrial cheese for the masses. Cheese is subjected to heat and combined with a emulsifying agent, oil and water, then moulded when hot and immediately sealed in its final package.
Proteolysis: The breaking down of proteins by enzymes, acids, alkalis or heat to form simpler substances. In milk proteolysis produces cheese.
Quark: Simular to keifer and yoghurt. Quark is made from skimmed or semi-skimmed milk, it is virtually odourless and has a slightly sour taste with a wet, grainy feel. Believed to have orginated from fermented milk products produced by nomadic tribes of the Middle East.
Raw Milk: The natural state of milk right out ot the dairy animals udder. Milk not subjected to pasteurization or heat treatment.
Rennet: A natural extract from the membrane lining of the fourth stomach of an unweaned, milk fed animal (calf, kid , lamb). The extract contains rennin and is used to curdle milk. Rennet is used in cheese making to break down the solids in milk into digestible form, helping coagulation. See Vegetarian Rennet.
Ripening: (1) In milk, ripening is the natural maturing of milk through rising acidity before the starter or rennet is added. (2) In cheese, ripening is the continuing enzyme action of rennet and completion of bacterial action on curd, and consequent enzyme action. Except for fresh cheese, the curd is ripened, or matured, at various temperatures and times until the characteristic flavour, body and texture profile is achieved. During ripening, degradation of lactose, proteins and fat are carried out by ripening agents.
Ripening Agents: The ripening agents in cheese are: bacteria and enzymes of the milk; lactic culture; rennet; lipases; added moulds or yeasts; environmental contaminants.
Ripening the Milk: After innoculation with the starter culture, the milk is held for 45 to 60 min at 77 to 86° F to ensure the bacteria are active, growing and have developed acidity. This stage is called ripening the milk and is done prior to renneting.
Salting: Salting is very specific for each cheese variety. Salting may be achieved through brine as with Gouda, surface salt as with Feta, or vat salt as with Cheddar.
Scalding: The heating of curd during cheese making to make it contract and expel more whey.
Silage: The Preservation of grasses and legumes by air-free storage, with limited fermentation; green fodder preserved in a silo. A food source for dairy cattle.
Skimmed Milk: Milk from which part or all of the cream has been removed.
Sodium: is added to the milk to control the undesirable effects of Clostridium tyrobutyricum in cheeses such as Edam, Gouda, and Swiss.
Syneresis: The reduction of moisture by using heat to contract a gel (curds) so that liquid (whey) is exuded and rises to the surface. Syneresis can also be induced by acid development after forming, by vat salting, or brine salting of the formed cheese.. Syneresis is a most critical means of controlling moisture content. Acidity (specifically reduced pH) causes the protein matrix in the curd to contract and squeeze out moisture. That process of contraction is called syneresis.
Specialty Cheese: Specialty cheese is defined as a cheese of limited production, with particular attention paid to natural flavor and texture profiles. Specialty cheeses may be made from all types of milk (cow, sheep, goat) and may include flavorings, such as herbs, spices, fruits and nuts.
Starter: A milk based bacterial culture that is added to fresh milk to start the conversion of lactose into lactic acid. The ensymes from starters help break down the milk and contribute to the texture, flavor and aroma of the cheese.
Taste:
Texture:
Terroir: The influence of climate, vegetation, water and soil on the raw source milk used to make the fine Cheeses. All combined with specific production techniques and traditions.
Tome or Tomme: A small round of mountain cheese.
Trappist: A generic name given to cheeses made in monasteries that follow Trappost pratices.
Transhumance: A term for the mocement of animals in summer to new pastures, normally in the mountains.
Turophilia: The love of cheese.
Ultrafiltration: The passing of milk through a series of pipes and processes to concentate rather than coagulate the solids. The extracted whey from ultrafiltration contains virtually no solids comapared to traditional methods, and so the yield is higher.
Vegetarian Rennet: Because vegetarians demand cheeses made with non-animal rennet vegetarian rennet is now available. It has no discernible effect on the final taste or texture.
Whey: The yellow-green liquid left after most of the solids, including the fats, have been coagulated into curd. When milk becomes sour and curdles it seperates out into a solid protein (the curds) and the watery element of the milk, called whey. See curds.
Whole Milk: Unadulterated, raw milk, as it comes from the udder.
Yield: (1) Milk produed by a dairy animal in a day. (20 Ratio of milk to the weight of cheese produced.
LANGUAGE OF CHEESE
Très Belle Chèvre
Goat Dairy & Fromagerie
Following is a Glossary of Cheese Terms that will help familiarize you with terms used by cheese makers and cheese connoisseurs.
