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 over 200 cheese glossary terms that all cheese lovers should know.
A
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Accompaniments
Accompaniments are complementary items served alongside cheese, enhancing its flavours. Common accompaniments include fruits, nuts, crackers and honey.
Acetic Acid
Acetic acid is a natural organic compound used in cheesemaking to coagulate milk proteins. It provides a tangy flavour and contributes to the characteristic taste of certain cheeses.
Acid-Set Cheese
Acid-set cheese is a type of cheese made by curdling milk with an acid, such as vinegar or lemon juice, without the use of rennet. Examples include Paneer and Ricotta.
Affinage (French)
Affinage refers to the art of ageing and maturing cheese under controlled conditions. During affinage, cheese develops its texture, flavour and aroma, resulting in unique characteristics for each variety.
Ageing
Ageing is the process of allowing cheese to mature over a specific period. It enhances flavours, textures and aromas, transforming young, fresh cheese into complex, delicious varieties.
Alpage (French)
Alpage cheese is made in the Swiss Alps during the summer when cows graze on high-altitude pastures. The unique flora of alpine meadows influences the cheese’s flavour, making it distinctive.
Annatto
Annatto is a natural dye derived from the seeds of the achiote tree. It is used in cheesemaking to impart a yellow or orange colour to the cheese, commonly seen in varieties like Shropshire Blue and Mimolette.
AOP
AOP (Appellation d’Origine Protégée) is a European Union designation that ensures a product’s authenticity and origin. Cheeses with AOP labels are made using traditional methods and ingredients specific to their region.
Artisanal Cheese
Artisanal cheese is handcrafted by skilled cheesemakers using traditional methods. These cheeses often emphasise quality, unique flavours and local ingredients, setting them apart from mass-produced counterparts.
Aspergillus niger
Aspergillus niger is a common mould species found in the environment. In the context of cheese, it can be a contaminant but there is limited evidence so far as to its safety profile.
B
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Basket Form
Basket form refers to small baskets used to shape soft cheeses like Ricotta and Chèvre. This technique imparts specific textures and patterns to the cheese, often resulting in a distinct appearance.
Best Before Date
The best before date is the recommended date until which a cheese is expected to retain its optimal quality, flavour and texture when stored under proper conditions. It indicates the period during which the cheese is at its best for consumption.
Bloomy Rind Cheese
Bloomy rind cheeses have a soft, edible rind that forms a velvety, white layer on the surface. This rind is created by specific moulds during the cheese ageing process, giving the cheese a creamy texture and mild flavour. Some examples of such moulds include Penicillium candidum, Penicillium camemberti or Geotrichum candidum.
Blue Veins
Blue veins refer to the characteristic blue or green streaks or pockets found in certain cheeses. These veins are caused by the presence of mould, such as Penicillium roqueforti, which develops during the cheese ageing process. Blue-veined cheeses have a distinct spicy flavour.
Brevibacterium aurantiacum
Brevibacterium aurantiacum is a type of bacteria used in cheesemaking, especially in washed rind cheeses. It contributes to the cheese’s aroma and imparts specific flavors during the ageing process.
Brine
Brine is a solution of salt and water used to preserve and flavour certain cheeses. Cheeses are often soaked in brine, which helps develop their rind, enhance taste and extend shelf life.
Brining
Brining is the process of immersing cheese in a saltwater solution. Cheeses are brined to regulate moisture content, add saltiness and encourage the growth of specific surface moulds, contributing to unique flavours and textures.
Brothy
Brothy is a term used to describe the savoury, meaty and umami-rich flavours found in some cheeses. These flavours are often reminiscent of broth or meat stock, adding depth to the overall taste profile.
Butterfat
Butterfat refers to the natural fat content present in milk, which is crucial for cheesemaking. It contributes to the cheese’s richness, texture and mouthfeel. As a matter of fact, cheeses with higher butterfat content tend to be creamier and more indulgent.
Butyric Acid
Butyric acid is a natural compound found in cheese, contributing to its aroma and taste. In small amounts, it adds a pleasant buttery note, but in excess, it can create an undesirable rancid flavour. Proper cheese ageing and handling help balance its presence in the final product.
C
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Caprine
Caprine refers to cheese made from goat’s milk. Goat cheese, or Chèvre, often has a distinct flavour profile compared to cheeses made from cow’s or sheep’s milk, ranging from mild and creamy to savoury and tangy.
Casein
Casein is the primary protein found in milk and is essential in cheesemaking. During the cheesemaking process, enzymes coagulate casein molecules, leading to the formation of curds, which are then used to produce cheese.
Charcuterie
Charcuterie is a French portmanteau word that brings together “chaire” (flesh/meat) and “cuite”. The term is used to describe a number of different types of cooked meats that can be served cold or warm. Charcuterie boards typically include cured meats, sausages, pâtés and other meat-based delicacies.
Cheddaring
Cheddaring is a cheesemaking process specific to Cheddar cheese. During cheddaring, the curds are stacked, flipped and turned to expel whey and develop a firm texture. This process contributes to the characteristic texture of Cheddar cheese.
Cheese Crystals
Cheese crystals, also known as calcium lactate crystals or tyrosine crystals, are small, crunchy formations that develop in aged cheeses. These crystals are a natural occurrence and add a delightful texture, often found in well-aged Gouda, Parmesan and some Cheddar varieties.
Cheesemonger
A cheesemonger is a knowledgeable and skilled person who sells cheese. Cheesemongers are experts in cheese varieties, flavours and pairings. They can provide recommendations and often work in specialty cheese shops or gourmet markets.
Chèvre
Chèvre is a French term for female goat and goat cheese. It encompasses a wide range of goat cheeses, from fresh and soft varieties to aged and crumbly textures. Chèvre cheeses are popular for their distinct, tangy flavour.
Clothbound
Clothbound cheeses are traditionally wrapped in cloth during the ageing process. The cloth allows the cheese to breathe and develop a natural rind. This method is commonly used for Cheddar and other British territorial cheeses, imparting unique flavours and textures.
Creamline
Creamline refers to the lush, oozy layer that develops beneath the rind of a soft cheese as it ripens. This creamy, decadent zone is a result of the cheese’s natural ageing process, offering a delightful contrast to the firmer interior.
Curd
Curd is the solid portion formed when milk coagulates during the cheesemaking process. The curds are cut, drained and pressed to create different cheese varieties. Curd texture and handling significantly influence the final cheese product.
D
Diacetyl
Diacetyl is a natural compound found in some cheeses, contributing to their buttery flavour. In controlled amounts, diacetyl enhances the taste, but excessive presence can result in an undesirable, overpowering buttery taste.
DOC
DOC (Denominação de Origem Controlada) is the Portuguese equivalent of the European AOP label. It ensures that a specific cheese is produced in a designated region using traditional methods and local ingredients, highlighting its authenticity and quality.
Dolce
Dolce, meaning “sweet” in Italian, is used to describe cheeses with a mild, sweet flavour profile. These cheeses are often enjoyed for their smooth texture and subtle sweetness, making them versatile for various culinary applications. Some examples are Gorgonzola Dolce and Provolone Dolce.
DOP
DOP (Denominazione di Origine Protetta) is the Italian equivalent of the European AOP label. It guarantees that a cheese is produced in a specific region in Italy following traditional methods, preserving the cheese’s unique characteristics and heritage.
Double Cream Cheese
Double cream cheese refers to cheeses with an exceptionally high butterfat content, usually over 60%. These cheeses are incredibly rich and creamy, offering a luxurious, indulgent taste experience.
Drain Mat
A drain mat is a specialised surface used in cheesemaking to allow whey to drain away from the curds. It assists in shaping the cheese and developing its desired texture by controlling moisture levels during the cheesemaking process. Most drain mats are made of plastic or reed.
Draining
Draining is a crucial step in cheesemaking where whey is separated from the curds. Proper draining determines the cheese’s texture and moisture content, leading to the development of specific characteristics during the ageing process.
Dry Salting
Dry salting is a cheesemaking technique where salt is applied directly to the cheese curds. This method helps to preserve the cheese, enhance its flavour and control moisture. Dry salting influences the cheese’s taste and texture as it matures.
Drying
Drying is the process of allowing cheese to lose moisture during the ageing or ripening period. Controlled drying is essential for developing the desired texture, rind formation and concentration of flavours in certain types of cheese.
E
Earthy
Earthy is a flavour and aroma characteristic in cheese often associated with notes of soil, mushrooms or root vegetables. Cheeses with an earthy flavour profile may have been ripened in environments where specific moulds or microorganisms contribute to these unique taste notes.
Enzyme
Enzymes are proteins used in cheesemaking to coagulate milk, separating it into curds and whey. Rennet, an enzyme derived from the stomach lining of animals, is traditionally used, although microbial and plant-based enzymes are also employed in modern cheese production.
Escherichia coli
Escherichia coli (or E. coli for short), is a bacterium that can pose health risks if present in cheese. Proper hygiene, pasteurisation, and quality control are essential in cheese-making to prevent E. coli contamination, ensuring the safety of the final product.
Eyes
In the context of cheese, “eyes” refer to the characteristic holes or air pockets found within certain varieties. These eyes are formed due to gas production by bacteria during the cheesemaking process. Cheeses with eyes include varieties like Emmental and Gouda, known for their holey texture.
F
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Farmhouse Cheese
Farmhouse cheese refers to cheese made on a farm using traditional methods, using milk produced by the farm’s own animals. These cheeses capture the local terroir and farming practices, resulting in unique flavours and textures.
FDA
The FDA (Food and Drug Administration) is a regulatory agency in the United States responsible for ensuring the safety and quality of food products, including cheese. It sets standards and guidelines for cheese production to safeguard public health.
Fermentation
Fermentation is the natural process in cheesemaking where microorganisms, such as bacteria and moulds, break down milk components. This process converts lactose into lactic acid, which coagulates the milk proteins, forming curds and whey. Fermentation is essential for developing cheese flavours.
Finish
Finish in cheese-tasting refers to the lingering taste and sensations experienced after swallowing. A good finish indicates that the flavours are well-balanced and that the cheese leaves a pleasant aftertaste, contributing to its overall enjoyment.
Fondue
Fondue is a Swiss dish where cheese is melted and served in a communal pot over a heat source. Pieces of bread are dipped into the melted cheese using long-stemmed forks, creating a warm and rich culinary experience.
Formaggio
Formaggio is the Italian word for cheese. Italy is renowned for its diverse and flavourful cheeses, each region producing unique formaggi with distinct tastes and textures.
Fourme
Fourme is a French term for cheese of a cylindrical shape which is typically taller than it is wide. The most popular example is Fourme d’Ambert, a blue cheese originating from the Auvergne region in France. Less known but just as spectacular is Fourme de Montbrison, another blue cheese from Auvergne.
Fromage
Fromage is the French word for cheese. France is celebrated for its rich cheese culture, producing a wide array of fromages, each with its own history, flavour and texture.
Fromagerie
Fromagerie is a French term for a place where cheese is made and sold. It refers to both a cheesemaking facility and a shop or store specialising in various cheeses, offering customers a diverse selection to choose from.
Fruity
Fruity in cheese-tasting refers to flavours reminiscent of fruits, such as berries, citrus or stone fruits. Cheeses with fruity notes can be sweet or tangy, providing a delightful contrast to other taste elements like saltiness or creaminess.
G
Geotrichum candidum
Geotrichum candidum is a type of mould used in cheesemaking. While its most obvious contribution is a wrinkly rind, this mould may also influence the flavour and aroma of certain cheeses. Some examples of cheeses with G. candidum on their rind include Brillat-Savarin, Camembert and Sainte Maure de Touraine.
Girolle
Girolle is a tool used in cheese presentation. It is a rotating cheese curler specifically designed for Tête de Moine cheese. When the girolle’s blade is rotated, it creates delicate rosette-shaped cheese curls, enhancing both the visual appeal and taste experience.
GMO
GMO (Genetically Modified Organism) refers to organisms whose genetic material has been altered in a way that does not occur naturally through mating or natural recombination. In the context of cheese, concerns about GMOs relate to genetically modified ingredients used in cheese production or feed for animals producing milk.
Grading
Grading in cheese refers to the assessment of a cheese’s quality, flavour, texture and appearance. Professional tasters evaluate various aspects, assigning grades based on established standards. Grading helps consumers make informed choices and ensures consistent quality.
Grana
Grana is a term used in Italian cheesemaking to describe hard, granular cheeses. Examples include Grana Padano and Parmigiano Reggiano. These cheeses have a firm texture, a rich, nutty flavour and are typically aged for an extended period, resulting in a crumbly texture and intense taste.
Grater
A grater is a kitchen tool used to shred or grate cheese into fine or coarse particles. Different types of graters, such as box graters or microplane graters, are used depending on the desired cheese texture for various culinary applications.
Gustatory
Gustatory pertains to the sense of taste. In cheese tasting, gustatory analysis involves evaluating the cheese’s flavour components, including sweetness, saltiness, bitterness, sourness and umami, to assess its overall taste profile.
H
Harp
A harp in cheesemaking is a tool used for cutting curds into small, uniform pieces. It consists of wires stretched across a frame, allowing cheesemakers to create consistent curd sizes, crucial for various cheese varieties.
Heterofermentative Cultures
Heterofermentative cultures are beneficial bacteria used in cheesemaking that produce multiple by-products. The typical by-products of this type of fermentation are 50% lactic acid and around 40% ethanol, acetaldehyde, acetic acid or carbon dioxide. Together, they contribute to the complexity of flavours in certain cheeses.
High-Temperature Short-Time (HTST) Pasteurisation
HTST pasteurisation is a process where milk is heated to a specific high temperature for a short duration to kill harmful bacteria. This method is used in commercial cheesemaking to ensure the safety of the cheese while preserving its desirable qualities.
Homofermentative Cultures
Homofermentative cultures are bacteria strains used in cheesemaking that primarily produce lactic acid (90%) as a by-product. They play a key role in acidifying the milk and coagulating proteins, resulting in the formation of curds.
Hooping
Hooping is the process of transferring the drained curds into moulds or hoops, shaping them into specific forms. The curds are pressed in the moulds to create the desired shape and size of the final cheese.
Humidor
A humidor is a controlled environment used for ageing and storing cheese. It helps maintain optimal humidity levels, ensuring that cheeses mature properly without drying out or becoming overly moist. Humidors are essential for high-quality cheese ageing.
Hygrometer
A hygrometer is a device used to measure the humidity levels in cheese storage environments. Cheesemakers and affineurs use hygrometers to monitor and regulate humidity, ensuring ideal conditions for cheese maturation and flavour development.
I
Immunoglobulin G
Immunoglobulin G (or IgG) is a protein found in milk that plays a role in cheese production. In cheesemaking, IgG can affect the cheese’s structure and texture, and its breakdown during fermentation contributes to the development of specific flavours and aromas.
Inoculation
In cheesemaking, inoculation refers to the introduction of specific microorganisms, such as starter cultures and moulds, into the milk or curds. These microorganisms play a crucial role in fermentation and ageing, imparting unique flavours, textures and characteristics to the cheese.
Internal Mould
Internal mould refers to moulds that develop within the cheese, giving rise to blue veins or pockets. Cheeses like Roquefort and Gorgonzola are intentionally inoculated with specific moulds, resulting in their characteristic blue marbling.
J
Junket
Junket refers to the initial curd formed in the cheesemaking process after the milk is coagulated. It is the stage where milk proteins, primarily casein, clump together to form a soft gel-like substance.
K
Kaas
Kaas is the Dutch word for cheese. It refers to a wide variety of cheeses made in the Netherlands, each with distinct flavours, textures and ageing processes. Edam and Gouda are two of the most famous Dutch cheeses.
Käse
Käse is the German word for cheese. Germany has a rich tradition of cheesemaking, producing a vast array of cheeses, both regional and internationally recognised. The word käse is also used in Austria and the German-speaking cantons in Switzerland.
L
Lactase
Lactase is an enzyme that breaks down lactose, the sugar found in milk, into simpler sugars like glucose and galactose. People who are lactose intolerant can take lactase before eating high-lactose dairy products to avoid experiencing digestive discomfort.
Lactic
In cheese terminology, “lactic” describes both the aroma and flavour characteristics influenced by lactic acid bacteria. Cheeses with a lactic aroma often have a mild, slightly tangy scent, while the lactic flavour is typically fresh, slightly acidic and pleasantly tart. These qualities are prominent in young, unripened cheeses.
Lactic Acid Bacteria (LAB)
Lactic acid bacteria (LAB) are essential microorganisms in cheesemaking. They ferment lactose in milk to produce lactic acid, which acidifies the milk, coagulates proteins, and influences the cheese’s flavour and texture. Different strains of LAB contribute to the diverse flavours in various cheese varieties.
Lactic Set
Lactic set refers to the coagulation of milk due to the activity of lactic acid bacteria. This natural coagulation is common in fresh and soft cheeses, where lactic acid produced by bacteria causes the milk proteins to form curds without the need for rennet or other coagulating agents.
Lactose
Lactose is a sugar found in milk. During cheesemaking, lactose is converted into lactic acid by bacteria. Cheeses with low lactose content, such as aged varieties, are often well-tolerated by individuals with lactose intolerance.
Ladling
Ladling is the process of gently transferring curds from the cheese vat to moulds using a ladle. This technique ensures the curds maintain their texture and structure, contributing to the final cheese’s characteristics.
Laitier
Laitier refers to cheeses produced by large-scale dairies using milk from multiple sources. These cheeses are often mass-produced and widely available. While laitier cheeses can vary in quality, they are typically made using standardized processes to ensure consistency.
Lard
Lard, a rendered fat derived from pigs, is used in cloth-binding cheeses. The clothbound cheeses are wrapped in cloth soaked in lard, which acts as a protective layer, preserving the cheese and enhancing its flavours during the ageing process.
Lipase
Lipase is an enzyme responsible for breaking down fats in milk. In cheesemaking, lipase contributes to flavour development by breaking down fat molecules into fatty acids and other compounds. It is particularly important in the production of certain types of cheese, such as blue cheeses and Italian varieties like Pecorino.
Lipolysis
Lipolysis is the breakdown of fats into fatty acids and other compounds. During cheese ageing, lipolysis occurs, leading to the development of complex flavours and aromas. Lipolysis is influenced by lipase enzymes and contributes significantly to the taste profile of aged cheeses.
M
Maturing
Maturing, in cheesemaking, refers to the process of ageing cheese under controlled conditions. During maturation, enzymes and microorganisms transform the cheese, developing its texture, flavour and aroma. Proper maturation is essential for the cheese to reach its peak quality and character.
Mesophilic Culture
Mesophilic cultures are groups of bacteria used in cheesemaking that thrive at moderate temperatures between 10-42°C (50-108°F). These bacteria are essential for fermenting lactose into lactic acid, contributing to the acidification and flavour development of various cheeses, especially those aged at lower temperatures.
Microflora
Microflora refers to the diverse community of microorganisms present in cheese, including bacteria, moulds and yeasts. These microorganisms play a crucial role in shaping the cheese’s unique characteristics, including flavour, texture and appearance.
Milling
Milling is the process of cutting or crushing the curds into smaller particles after whey drainage. Proper milling affects the final cheese texture. Smaller curd particles result in a denser cheese, while larger particles yield a more open and airy texture.
Mineral
Mineral flavours in cheese encompass a unique category that goes beyond fruity, herbal or spicy notes. In fact, mineral nuances offer a subtle earthiness and complexity, contributing to the cheese’s overall taste profile. Cheeses from specific regions may showcase distinct mineral undertones, enhancing their terroir-driven flavours.
Mould/Mold
Moulds, or molds, are fungi used in cheesemaking to impart specific flavours and textures. Blue cheeses like Roquefort and Gorgonzola are intentionally inoculated with Penicillium mould strains, creating characteristic blue veins and a complex, tangy taste.
Mould/Mold
Moulds also refer to containers or molds used to shape certain cheeses. These moulds determine the cheese’s final shape and size, such as the cylindrical shape of many goat cheeses or the wheel shape of traditional Brie.
Mushroomy
“Mushroomy” describes a flavour and aroma note found in some cheeses, reminiscent of the earthy smell and umami-like taste found in mushrooms. This flavour can develop naturally during cheese ageing, especially in soft white mould cheeses like Brie.
Muslin
Muslin is a type of cloth used in cheesemaking for various purposes. It is often used to wrap soft cheeses, allowing them to breathe and develop flavours during the aging process. Muslin can also be used for draining whey from curds or lining cheese moulds to shape certain cheese varieties.
N
Natamycin
Natamycin is a natural antifungal agent used in commercial cheese production. It helps prevent the growth of unwanted moulds and yeasts on the surface of pre-shredded cheese, extending its shelf life without altering the cheese’s taste or aroma.
Natural Rind
A natural rind is a cheese rind that forms naturally during the ageing process without any additional treatments or coverings. It can be dry, wrinkled or even slightly mouldy, providing protection and contributing to the cheese’s unique taste.
Non-Pathogenic
Non-pathogenic refers to microorganisms that do not cause diseases in humans. In cheesemaking, non-pathogenic bacteria are intentionally introduced to aid fermentation, enhance flavours and contribute to the overall safety and quality of the cheese.
Non-Starter Lactic Acid Bacteria
Non-starter lactic acid bacteria are beneficial microorganisms naturally present in milk or introduced during cheesemaking, distinct from the starter cultures. They contribute to the cheese’s complexity by producing various compounds, enhancing its flavour and texture during the ageing process.
Nutty
“Nutty” describes a flavour profile in cheese reminiscent of nuts, especially almonds, hazelnuts or walnuts. Cheeses with a nutty taste often result from specific bacterial or enzymatic activities during maturation, creating a delightful, savoury note that adds richness to the overall taste experience.
O
Organic Cheese
Organic cheese is produced using organic farming practices, where the milk comes from animals raised on organic feed, without the use of synthetic pesticides, hormones or antibiotics. Moreover, organic cheesemaking adheres to strict regulations to ensure both environmental sustainability and the well-being of animals, resulting in cheese free from artificial additives.
Organoleptic Properties
Organoleptic properties refer to the sensory properties of a substance, particularly the aspects related to taste, smell, texture, and appearance. In cheese evaluation, the organoleptic characteristics are crucial, as they describe the cheese’s overall sensory experience, including its flavour profile, aroma, mouthfeel, and visual appeal.
Oxidation
Oxidation is a chemical reaction that occurs when a substance reacts with oxygen molecules, resulting in changes to its properties. In cheese, light oxidation can lead to undesirable changes, such as off-flavours or rancidity. Cheesemakers take measures to minimise oxidation during processing and storage to maintain the cheese’s freshness and quality.
P
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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.
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.
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.
Q
Queso
Queso, the Spanish word for cheese, refers to a diverse range of cheeses produced in Spanish-speaking regions. Spanish queso varieties vary widely in texture, flavour and production methods, offering a rich culinary heritage that includes soft, fresh cheeses as well as aged, flavourful varieties.
Queijo
Queijo, the Portuguese word for cheese, represents the wide array of cheeses crafted in Portugal. Portuguese queijos come in numerous forms, from soft, creamy options to firm, pungent varieties. Many are made from sheep’s or goat’s milk, contributing to their unique flavours and textures.
Queixo
Queixo is the Galician and Galician-Portuguese word for cheese. In Galicia, an autonomous community in Spain, and in neighbouring regions of Portugal, queixo refers to the region’s indigenous cheeses. These cheeses often reflect the local terroir, showcasing the area’s dairy traditions and the distinct flavours of the surrounding landscape.
R
Rancid
Rancid refers to a spoiled or off-flavour in cheese caused by the breakdown of fats. Cheese can turn rancid due to exposure to air or light, altering its taste and aroma, often resulting in an unpleasant, bitter note.
Raw Milk Cheese
Raw milk cheese is made from unpasteurised milk, retaining natural enzymes and beneficial bacteria. These cheeses often have complex flavours influenced by the milk’s origin. Raw milk cheeses undergo strict regulations to ensure safety while preserving their unique qualities.
Réchaud
Réchaud refers to the small heating device used in fondue sets. It keeps the fondue pot warm, allowing diners to dip bread or other items into the melted cheese. The controlled heat ensures the cheese remains smooth and creamy for an enjoyable dining experience.
Rennet
Rennet is an enzyme used in cheesemaking to coagulate milk proteins, forming curds. Traditionally sourced from the stomach lining of young animals, it helps create the initial structure of many cheese varieties.
Reserve
Reserve cheese refers to a cheese variety that has been aged longer than standard versions. Extended ageing intensifies its flavours and textures, creating a richer, more complex profile. Reserve cheeses are often highly prized for their depth and character.
Rind
Rind is the outer layer of a cheese, forming naturally or due to ageing techniques. It protects the cheese and influences its flavours. Different rind types, such as bloomy, washed or natural, contribute distinct characteristics to the cheese.
Ripe
Ripe cheese indicates that the cheese is at its optimal maturity for consumption. At this stage, it has developed its full flavours and textures, offering a well-balanced taste experience.
Riserva
Meaning “reserve” in Italian, Riserva denotes Italian cheeses that have been aged for an extended period. Riserva cheeses have a crumbly texture and a concentrated, nutty flavour due to the prolonged maturation process.
Roasted
Roasted flavour in cheese refers to notes reminiscent of roasted nuts or caramelised sugars. It adds depth and warmth to the cheese’s taste profile, creating a savoury, slightly sweet and nutty undertone.
Robust
Robust cheese has a strong, full-bodied flavour and aroma. It often indicates intense, complex notes that are bold and lingering on the palate. Robust cheeses can be rich, pungent or spicy, offering a powerful taste experience.
S
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Savoury
Savoury cheeses have a salty, umami-rich flavour profile, often with earthy and meaty undertones. These cheeses are less sweet and may feature notes of nuts, herbs or minerals, contributing to their complex and hearty taste.
Secondary Starter Culture
Secondary starter cultures are additional strains of bacteria introduced during cheesemaking to enhance specific flavours or textures. They work alongside primary starter cultures, contributing to the cheese’s unique character during fermentation.
Semi-Hard
Semi-hard cheeses have a moderately firm texture that falls between soft and hard cheeses. They are pliable yet can hold their shape, making them versatile for slicing, grating or melting. Examples include Gruyère and Comté.
Semi-Soft
Semi-soft cheeses have a pliable, slightly elastic texture. They are often creamy and smooth, making them suitable for spreading or melting. Cheeses like Havarti and Saint-Nectaire fall into the semi-soft category.
Silage
Silage is fermented and preserved fodder, typically made from green crops. In cheesemaking, silage-fed animals produce milk with specific flavours influenced by the fermented fodder, affecting the cheese’s taste and aroma. In France, the milk used for AOP cheeses often can not come from silage-fed cows.
Spicy
Spicy cheeses have a piquant taste often attributed to added spices, peppers, blue veins or pungent bacteria. These cheeses can be tangy, hot, or peppery, providing a lively and invigorating flavour experience.
Spino
Spino is an Italian cheesemaking tool used for stirring curds during the cheesemaking process. It helps break curds into smaller particles, promoting whey drainage and ensuring the desired texture in the final cheese.
Spruce Bark
Spruce bark is used to encase certain cheese varieties, like the traditional French cheese Mont d’Or. It imparts a distinctive flavour and aroma to the cheese while acting as a protective covering during ageing.
Starter Culture
Starter cultures are specific strains of bacteria or fungi added to milk to initiate fermentation. They convert lactose into lactic acid, coagulating milk proteins and acidifying the curds. Starter cultures greatly influence the cheese’s flavour, texture and overall quality.
Surface Ripened
Surface-ripened cheeses develop their flavours primarily on the cheese’s surface. They are exposed to specific moulds, yeasts or bacteria, forming characteristic rinds. These cheeses, such as Brie and Camembert, have soft, creamy interiors and distinctive, often bloomy, rinds.
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Tagliagrana
The Italian word Tagliagrana refers to a set of knives specifically designed to crack open a Parmigiano Reggiano wheel. These specialised tools are crafted to carefully break the hard exterior of the cheese, allowing cheesemongers and enthusiasts to access the interior, revealing the texture and quality of the cheese within.
Territorial
Territorial cheeses are strongly associated with specific regions or geographical areas. These cheeses often reflect the local culture, traditions and environment, showcasing the unique characteristics of the area where they are produced.
Terroir
Terroir refers to the environmental factors, including soil, climate and local flora, that influence the taste and characteristics of agricultural products, including cheese. Cheese with a strong terroir reflects the distinct flavours and qualities of its place of origin.
Thermophilic Culture
Thermophilic cultures consist of heat-loving bacteria used in cheesemaking. These cultures thrive at higher temperatures and are essential for cheese varieties that require elevated heat during fermentation, resulting in unique textures and flavours.
Tomme
Tomme is a general term used for various semi-firm, rustic cheeses produced in the French Alps and other regions. These cheeses are typically small in size and have a natural, rustic rind. Tommes can be made from cow’s, goat’s or sheep’s milk, each contributing to their distinct flavours.
Transhumance
Transhumance is a traditional agricultural practice where livestock, including dairy animals, are moved seasonally between different grazing areas. This movement allows animals to graze on diverse pastures, influencing the flavours of milk used in cheesemaking.
Triple Cream Cheese
Triple cream cheeses are an indulgent variety that contains more than 75% butterfat. These cheeses, such as Brillat-Savarin and Saint-André, have an incredibly rich, creamy texture and a luxurious, buttery flavour profile.
Truckle
A truckle is a small, cylindrical wheel of cheese, often used to describe traditional English cheeses. These cheeses are shaped into a round, compact form and are typically aged. Truckles are convenient for storage and transport.
Turophile
A turophile is an enthusiast or connoisseur of cheese. Turophiles have a deep appreciation for different cheese varieties, their flavours, textures and the art of cheesemaking.
Tyrosine Crystals
Tyrosine crystals are small, white or yellowish specks that can form in aged cheeses. These crystals are composed of amino acids and are a sign of well-aged cheese. They provide a pleasant crunch and a burst of flavour, enhancing the cheese-eating experience.
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Ubriaco
Ubriaco, meaning “drunken” in Italian, refers to cheeses that are soaked or washed in wine, imparting unique flavours and colours. The cheese absorbs the wine, creating a delightful blend of tastes.
Umami
Umami is one of the five basic tastes, alongside sweet, salty, sour and bitter. Often described as savoury, umami is a rich and complex flavour found in foods like aged cheeses, tomatoes and soy sauce. Cheeses with an umami profile offer a deeply satisfying, savoury taste, adding depth and complexity to culinary creations.
Uncooked Pressed Cheeses
Uncooked pressed cheeses are cheeses that are made without heating the curds. Instead of being subjected to heat during the cheesemaking process, these cheeses are formed and pressed directly after the curds have been moulded. Some famous examples include Morbier, Reblochon, Gouda, Manchego and Cheddar.
Unripened Cheese
Unripened cheeses, also known as fresh cheeses, are cheeses that are not aged and consumed shortly after production. Examples include Cottage Cheese, Cream cheese and Ricotta, which have a creamy and mild taste.
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Vat
A vat in cheesemaking is a large container where milk is heated, curdled and processed into cheese. Vats come in various shapes and sizes, and their design affects the cheese’s texture and quality. The curds are formed and cut within the vat, marking a crucial step in cheese production.
Vegetal
Vegetal flavours in cheese describe notes reminiscent of fresh, cooked or roasted vegetables. These flavours can be subtly sweet or savoury and are often found in cheeses made with milk from animals grazing on lush pastures, absorbing the essence of the plants they consume.
Vegetarian Cheese
Vegetarian cheese is a type of cheese made with non-animal rennet, ensuring it is suitable for vegetarians. Instead of traditional rennet sourced from animal stomachs, vegetable or microbial enzymes are used to coagulate the milk and form curds, allowing vegetarians to enjoy a wide variety of cheeses.
Vertical Tasting
Vertical tasting involves sampling multiple vintages or batches of the same cheese variety, comparing how the flavours, textures and aromas evolve over time. This method provides insights into the cheese’s ageing potential, allowing enthusiasts to appreciate the cheese’s development from year to year.
Vinyl Cheese
Vinyl cheese is a term used colloquially to describe processed cheese, particularly the kind that comes individually wrapped in plastic. These cheeses are highly processed and have a smooth, uniform texture, making them convenient for slicing or melting.
Viejo
Viejo, meaning “old” in Spanish, refers to aged cheeses, particularly in Spanish-speaking regions. These cheeses undergo extended maturation, developing complex flavours and textures. Viejo cheeses often have a firm texture and a rich, intense taste resulting from prolonged ageing (180 to 269 days).
VSOP
VSOP (Very Superior Old Pale) typically refers to a high-quality aged cheese, often used in the context of certain varieties of Gouda or Cheddar. This designation signifies that the cheese has been meticulously aged, resulting in a superior quality product with pronounced flavours and a refined character.
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Washed Curd Cheese
Washed curd cheese is a type of cheese where some of the whey is removed from the curds and replaced with warm water. This process results in a milder, less acidic cheese. Gouda and Havarti are examples of washed curd cheeses.
Washed Rind Cheese
Washed rind cheese is a type of cheese that undergoes a unique ageing process. During maturation, the cheese’s surface is washed or rubbed with brine, beer, wine or other liquids. This washing encourages the growth of specific bacteria, resulting in a pungent aroma and distinct orange or reddish rind. Some famous examples include Epoisses, Stinking Bishop and Limburger.
Whey
Whey is the liquid remaining after milk has been curdled and strained during the cheesemaking process. It is rich in proteins, minerals and lactose, and its composition varies depending on the type of cheese produced.
Whey Cheese
Whey cheese, also known as whey curd cheese or sweet whey cheese, is a type of cheese made from the whey remaining after cheese production. Examples include Ricotta, made from whey heated with an acid, resulting in soft, creamy curds. And Brunost, made by boiling whey until caramelised, producing a sweet, caramel-flavoured cheese.
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XO
XO, short for Extra Old, is a designation often used for premium aged products, including certain cheeses and spirits. In the context of cheese, XO refers to exceptionally matured varieties that have been aged for an extended period, typically more than three years. These cheeses develop complex flavours, intensified textures and a rich, nuanced character.
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Yeast
Yeast are single-celled microorganisms that play a crucial role in fermentation. They help convert lactose, the sugar present in milk, into alcohol and carbon dioxide, contributing to the development of cheese flavours. Some cheese varieties, especially certain blue cheeses, rely on the activity of specific yeast strains to achieve their distinctive characteristics.
Yield
In cheesemaking, yield represents the quantity of cheese obtained from a specific volume of milk. It is a critical metric in cheese production, indicating the efficiency of the cheesemaking process. Factors such as moisture content, fat retention and curd formation influence the yield. Yield is often expressed as a percentage, indicating the ratio of cheese produced to the initial volume of milk used.
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Zoonosis
Zoonosis refers to diseases or infections that can be transmitted from animals to humans, encompassing a wide range of pathogens such as bacteria, viruses, parasites and fungi. Zoonotic diseases highlight the importance of proper animal husbandry, hygiene and food safety practices to prevent the transmission of diseases from animals to humans through the consumption of contaminated dairy products.