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 glossary terms beginning with the letter “A”.
READ MORE: The world’s most complete glossary of cheese terminology (from A to Z) →
À Point
À Point in the context of cheese refers to the state at which a cheese is perfectly ripe and ready for consumption. This term indicates that the cheese has reached its peak of flavour, texture and aroma, offering the best tasting experience to cheese enthusiasts.
Abomasum
Abomasum is the fourth compartment of a cow’s stomach, often referred to as the “true stomach.” In cheesemaking, abomasum is sometimes used to coagulate milk, similar to rennet, to initiate the curdling process and form curds.
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.
Affineur
An affineur is a highly skilled artisan who specialises in the maturation and ripening of cheese. These experts oversee the ageing process, monitoring the cheese’s conditions and ensuring that it develops its desired flavours and textures.
Aftertaste
The aftertaste in cheese tasting refers to the lingering flavours and sensations that remain in the mouth after consuming the cheese. It can be sweet, tangy, nutty or any other flavour characteristic of the cheese and can vary in intensity and duration.
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.
Alpine
Alpine, when referring to cheese, pertains to cheeses traditionally made in the Alpine regions of Europe, such as Switzerland, France and Italy. These cheeses are often crafted using time-honoured techniques and may include varieties like Gruyère and Comté.
Ammoniated
Ammoniated cheese is cheese that has developed a strong and sometimes unpleasant ammonia-like odour during the ageing process. This can occur with some soft-ripened cheeses and is a result of the breakdown of amino acids. While the aroma can be intense, it typically does not affect the taste of the cheese.
Añejo (Spanish)
Añejo refers to cheese that has been aged, allowing it to develop complex flavours and textures. In the ageing process, the cheese undergoes changes in taste and consistency, resulting in a richer and more robust flavor profile. Añejo cheeses are often matured for a significant period, intensifying their taste and character.
Animal
In the context of cheese, the terms “animal aroma” and “animal flavour” describe olfactory and taste sensations reminiscent of animals or their natural environment. These characteristics can be present in cheese due to the animals’ diet, the type of milk used or the cheesemaking process.
Some cheese enthusiasts appreciate these notes, finding them indicative of the cheese’s origin and authenticity, while others might perceive them as strong or challenging. The presence of animal aromas and flavours varies widely among different cheese varieties.
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.
AOC
AOC, short for Appellation d’Origine Contrôlée, is a French certification system that guarantees the authenticity and origin of certain agricultural products, including cheese. It ensures that products are produced according to specific guidelines and standards, protecting the traditional methods and qualities of regional specialties.
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.
READ MORE: The world’s most complete glossary of cheese terminology (from A to Z) →