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 “C”.
READ MORE: The world’s most complete glossary of cheese terminology (from A to Z) →
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.
Caquelon
A caquelon is a traditional ceramic or cast-iron pot used for making fondue, a popular Swiss dish. The caquelon is placed over a heat source, and cheese or other ingredients are melted inside it. This creates a communal and interactive dining experience where people dip various items like bread or vegetables into the melted cheese.
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.
Casein Plate
A casein plate refers to an edible marker added to certain cheeses, like Parmigiano Reggiano, during the cheesemaking process. This marker carries information that allows the cheese to be traced back to its specific production site. By using the casein plate, producers can ensure the authenticity and origin of the cheese, providing consumers with valuable details about the cheese’s heritage and quality.
Caseinophile
A caseinophile is an individual who appreciates and enjoys cheese passionately. Casein is a major protein in milk, and cheese is a product derived from milk. A caseinophile is someone who not only savours the diverse flavours and textures of different cheeses but also possesses a deep interest in cheesemaking processes, regional variations and cheese pairings.
Cave-Aged
Cave-aged cheese refers to cheeses that are deliberately aged in natural caves or specially designed cheese cellars. The controlled environment of these caves, including temperature and humidity, imparts unique characteristics to the cheese.
Cave ageing often enhances the cheese’s flavours, allowing it to develop complex, earthy notes. The process can vary widely, producing a diverse range of textures and tastes in different types of cheese.
Chalky
Chalky texture in cheese describes a crumbly dry, and slightly granular consistency, akin to chalk. This texture is often found in fresh or young cheeses that have not undergone extensive ageing. Chalky cheeses can be mild or tangy in flavour, and they are sometimes intentionally made this way, offering a unique mouthfeel and flavour profile.
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 Cloth
Cheese cloth is a lightweight, loosely woven fabric used in cheesemaking processes. It is typically made from cotton and is integral for draining whey from curds, forming cheese moulds and wrapping certain cheese varieties during their ageing process.
This specialised type of cloth allows for proper ventilation and drainage, aiding in the creation of various cheese textures and shapes.
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.
Cheese Mites
Cheese mites (Acarus siro) are microscopic organisms that can infest ageing cheeses, particularly those with natural rinds. While they might appear as specks on the cheese’s surface, they play a vital role in breaking down proteins and lipids, contributing to the cheese’s unique flavours and textures.
These tiny mites are carefully managed by cheese producers to ensure they enhance the cheese without causing spoilage.
Cheese Salt
Cheese salt is a specific type of salt used in cheesemaking. It is free of iodine and anti-caking agents, ensuring it does not interfere with the fermentation process or affect the cheese’s texture.
Cheese salt is added to curds during cheesemaking to enhance flavour, aid in moisture retention and regulate the cheese’s overall taste profile. Its fine crystals dissolve easily, ensuring even distribution throughout the cheese.
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.
Clean Break
A “clean break” refers to a stage in cheesemaking when the coagulated milk has set to a firm gel, and cutting it with a knife results in a clean break between the curds and whey.
This step is crucial, as it separates the curds into uniform pieces, allowing them to be further processed for cheese production. A clean break indicates that the curds have reached the desired consistency, ensuring the proper formation of the cheese.
Clostridium tyrobutyricum
Clostridium tyrobutyricum is a bacterium commonly found in dairy environments. While it can cause late blowing defect in cheese, leading to gas production and undesirable flavours, certain cheese varieties rely on strains of this bacterium for their unique characteristics.
Producers carefully manage its presence to ensure it contributes positively to the cheese, enhancing flavours during the ageing process.
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.
Coagulation
Coagulation in cheesemaking refers to the process where rennet or another coagulating agent is added to milk. This addition causes the milk proteins (casein) to form a gel-like structure, separating curds from whey.
Coagulation is a critical step, determining the texture and structure of the cheese. Proper coagulation results in a solid curd that can be cut and processed to create various cheese types.
Colander
A colander is a perforated bowl-like kitchen utensil used in cheesemaking to drain whey from curds. It is typically made of metal, plastic or ceramic and has small holes that allow whey to pass through while retaining the curds.
Colanders come in various sizes and shapes, providing home cheesemakers with options for draining curds efficiently.
Cooked Curd
Cooked curd cheese refers to cheese produced using curds that have been heated, or “cooked,” during the cheesemaking process. Heating the curds affects their texture and moisture content, resulting in firmer cheeses.
Examples of cooked curd cheeses include Gruyère and Parmigiano Reggiano. The cooking process plays a significant role in determining the final consistency and flavour of these cheeses.
Coopérative de Fromagers
Coopérative de Fromagers translates to “Cheese Cooperative” in French. It refers to a collective organisation where local cheese producers, farmers or artisans come together to pool resources, share knowledge, and collaborate in the production of high-quality cheeses.
These cooperatives often emphasise traditional methods and regional recipes, promoting local cheesemaking practices and preserving cultural heritage.
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.
Curado
Curado, meaning “cured” in Spanish, describes a category of cheeses that have been aged for a specific period. These cheeses undergo maturation processes, developing flavours and textures over time. Curado cheeses can vary widely, from semi-hard to hard, and their taste intensifies as they age. The ageing period can range from a few months to several years, imparting unique characteristics to each variety.
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.
Cutting the Curd
“Cutting the curd” is a crucial step in cheesemaking where the coagulated milk is sliced into small curds. This process allows whey to drain from the curds, creating the desired texture for the cheese.
The size of the curds, as well as the technique used during cutting, significantly influences the final texture and characteristics of the cheese.
READ MORE: The world’s most complete glossary of cheese terminology (from A to Z) →