If you’ve been hanging around cheese people, I’m sure you’ve heard a lot of cheese terms thrown around. Read on to discover all the best cheese terms beginning with “P”.
READ MORE: The world’s most complete glossary of cheese terminology (from A to Z) →
Pasta Filata
Pasta filata, an Italian term meaning “spun paste” is a cheesemaking technique where the curds are stretched and kneaded while warm and pliable. This process gives cheeses like Mozzarella their characteristic smooth, elastic texture, making them ideal for melting and stretching.
Paste
In the cheese world, “paste” refers to the interior texture or consistency of the cheese. Cheeses can have various pastes, ranging from soft and creamy to firm and crumbly, each contributing to the cheese’s overall mouthfeel and structure.
Pasteurisation
Pasteurisation is the process of heating milk to a specific temperature to kill harmful bacteria and pathogens without significantly altering its taste or nutritional value. As a general rule, pasteurisation ensures the safety and longevity of dairy products, including cheese.
Pavé
Pavé, a term derived from the French word for “cobblestone”, describes a style of cheese that is typically square or rectangular in shape and resembles a small brick or cobblestone. Moreover, pavé cheeses can be made from various types of milk, including cow’s, goat’s or sheep’s milk.
PDO
PDO, or Protected Designation of Origin, is a European Union designation that protects traditional regional food products, including cheeses. Cheeses labeled PDO must adhere to specific production methods and originate from designated regions, preserving their unique qualities and heritage.
Pelle à Brie
Pelle à Brie is the traditional perforated ladle used for hooping traditional Bries, such as Brie de Meaux and Brie de Melun. The perforations in the ladle allow excess whey to drain, aiding in the creation of the cheese’s smooth texture.
Penicillium candidum
Penicillium candidum is a white mould used in cheesemaking to create bloomy rind cheeses like Camembert and Brie. It imparts a velvety white surface on the cheese and contributes to its soft, creamy texture and mild, mushroomy flavor.
Penicillium camemberti
Penicillium camemberti is a mould species closely related to Penicillium candidum. It is specifically used in the production of Camembert cheese. This mould forms the characteristic white rind and influences the cheese’s texture and flavour during the ageing process.
Penicillium roqueforti
Penicillium roqueforti is a blue mould used in cheesemaking, notably in Roquefort, Gorgonzola and other blue cheeses. This mould is introduced into the cheese, where it develops characteristic blue veins. Penicillium roqueforti gives these cheeses their distinct tangy flavour and crumbly texture.
Pingo
Pingo is a specific type of starter culture used in Brazil for cheesemaking. It consists of natural whey from previous cheese batches, which is rich in lactic acid bacteria and other beneficial microorganisms.
Cheesemakers use pingo to inoculate fresh milk, initiating the fermentation process. This traditional method not only imparts unique flavours and textures to Brazilian cheeses but also ensures the continuity of regional cheesemaking practices.
Pressed Cheese
Pressed cheese refers to cheeses where curds are placed under pressure, usually in moulds, to expel whey and create a dense texture. The pressing process helps shape the cheese and remove excess moisture, contributing to the final cheese’s firmness. Cheeses like Cheddar and Gouda undergo pressing to achieve their characteristic structure.
Processed Cheese
Processed cheese is a type of cheese made by blending natural cheese with emulsifiers, preservatives and flavourings. It undergoes pasteurisation and emulsification to create a smooth, consistent texture. Processed cheese is commonly found in slices, spreads and sauces and is known for its melting properties.
Propionibacterium freudenreichii
Propionibacterium freudenreichii is a bacteria strain used in cheesemaking, particularly in Swiss-type cheeses like Emmental and Gruyère. During fermentation, Propionibacterium freudenreichii produces carbon dioxide gas, creating characteristic “eyes” or holes in the cheese. It also contributes to the cheese’s flavour, providing nutty and slightly sweet notes as it ages.
Pungent
“Pungent” is a descriptive term used to characterise certain cheeses with strong and intense aromas and flavours. Cheeses labelled as pungent often have bold, distinctive smells that can range from earthy and barnyard-like to spicy or tangy.
These cheeses are deliberately crafted to possess robust and complex profiles, appealing to individuals who enjoy intense flavours.
READ MORE: The world’s most complete glossary of cheese terminology (from A to Z) →