The Role of a cheesemonger

Cheesemongers are much more than just vendors of cheese; they are custodians of a rich heritage. They source, curate, age and sell a wide variety of cheeses, ranging from the familiar to the rare and exotic. A cheesemonger’s role involves understanding the nuances of each type of cheese, including its origin, flavour profile, texture, and best uses. They guide customers through the intricate world of cheese, offering tasting notes, pairing suggestions and storage tips.

Being a cheesemonger requires a deep knowledge of dairy science, a keen palate and often a touch of artistry. Some cheesemongers also engage in affinage, the process of ageing cheese to develop its flavour and texture. This practice can transform a good cheese into an exceptional one.

The historical roots of the cheesemonger

The term “cheesemonger” is believed to have originated in England in the late Middle Ages, around the 14th century. The word itself is a compound of “cheese” and “monger.” The word “monger” is derived from the Old English term “mangere,” meaning a trader or dealer. In Middle English, “monger” was commonly used to describe someone who sold specific goods. Some common examples include “fishmonger” for fish and “ironmonger” for iron.

The role of a monger, whether they dealt in cheese, fish or any other commodity, was crucial in medieval society. These traders provided a vital link between producers and consumers, bringing goods from rural areas into towns and cities where they were sold. Since this was a time before supermarkets, the skills and knowledge of mongers were indispensable for people seeking quality products.

The word “cheesemonger” appears in documents from the 16th and 17th centuries, though the trade likely existed long before that. Cheesemongers would set up stalls in markets, hawking their wares to a public eager for dairy products. In an era before refrigeration, the skills of a cheesemonger were critical in preserving and selling cheese.

The evolution of the cheesemonger’s role

Over the centuries, the role of the cheesemonger has evolved significantly. In medieval and Renaissance England, cheesemongers were primarily market traders, selling local cheeses to townspeople. They often sourced their products from nearby farms, where cheese was made as a way to preserve milk and provide sustenance through the winter months.

By the 18th and 19th centuries, as trade networks expanded and transport improved, cheesemongers began to offer a wider variety of cheeses, including those from other regions and countries. The Industrial Revolution also brought about changes in dairy farming and cheese production, making cheese more accessible to the general public. Of course, cheesemongers played a pivotal role in introducing new styles and varieties of cheese to their customers.

In the latter half of the 20th century, the craft of the cheesemonger saw a revival. With the rise of artisanal and specialty foods, cheesemongers found a new audience of food enthusiasts and gourmands. The cheesemonger’s role expanded beyond simply selling cheese to educating consumers about the nuances of different varieties, the importance of terroir and the art of cheese pairing.

Today, cheesemongers can be found in specialty shops, farmers’ markets and high-end grocery stores around the world. They continue to uphold the traditions of their craft while also embracing innovation and curating collections of cheeses.

The art and science of being a cheesemonger

Being a successful cheesemonger requires a unique combination of skills.

Cheese knowledge

First and foremost, a cheesemonger must possess a deep knowledge of cheese varieties, their production processes and their histories. This expertise allows them to select the best cheeses for their customers and to educate the public.

A refined palate

Cheesemongers must also have a refined palate. Tasting and evaluating cheese is an essential part of their job, as they need to understand the subtle differences between cheeses and recognize the signs of high quality. This skill is particularly important for cheesemongers who practice affinage, as they must know when a cheese has reached its peak ripeness.

Dealing with customers

Customer service is another crucial aspect of the cheesemonger’s role. They must be able to communicate their knowledge effectively, guiding customers through the often overwhelming array of options. This includes recommending cheeses based on taste preferences, suggesting pairings with wine or other foods, and providing advice on how to store and serve cheese.

Running a business

Finally, cheesemongers must have a keen sense of business. Many operate their own shops or manage cheese departments within larger stores. This requires them to be savvy buyers, sourcing high-quality cheeses at fair prices, and skilled marketers. In the age of social media, digital marketing is as important as its ever been.

The future of the cheesemonger

As consumer interest in artisanal and specialty foods continues to grow, the future looks bright for cheesemongers. More people are seeking out unique and high-quality cheeses, and they are turning to cheesemongers for guidance. This demand has led to a resurgence in the number of small, independent cheese shops. And a renewed appreciation for the skills and knowledge of cheesemongers.

In addition to traditional retail settings, cheesemongers are increasingly finding new ways to reach customers. Many now offer cheese subscription services, virtual tastings and educational workshops. These innovations are helping to expand the audience for fine cheese and to bring the experience of working with a cheesemonger to a wider audience.

Conclusion

The cheesemonger is more than just a seller of cheese. They are a steward of tradition, a guide to the world of cheese and an advocate for quality and craftsmanship. The origin of the word “cheesemonger” speaks to a long history of trade and expertise, a history that continues to evolve in the modern world.

As more people discover the joys of artisanal cheese, the role of the cheesemonger is more important than ever. They connect consumers to the rich heritage and endless variety of one of the world’s most beloved foods.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Cheesemonger: History & Evolution of Cheese Experts appeared first on Cheese Scientist.

READ MORE: The world’s most complete glossary of cheese terminology →

Why proper cheese terminology matters

Picture this: you walk into a cheese shop, the air rich with the aroma of aged Cheddars and earthy Camemberts. The knowledgeable cheesemonger asks what you’re looking for, and you hesitate, stumbling over your words, unsure of how to describe your cheese desires.  

That’s where proper cheese terminology becomes your trusty sidekick, guiding you through the flavourful universe of dairy delights. 

Precision in communication

Using the right cheese terms is like having a secret language among cheese enthusiasts. If you ask for a “sharp Cheddar”, you’re not adequately describing the cheese you seek.  

Proper terms ensure clear communication, helping you get the cheese you crave and enhancing your overall cheese experience. 

Appreciating diversity and heritage

Cheese, like people, comes in all shapes, sizes and flavours. Proper terminology celebrates this diversity. When you understand terms like “artisanal” and “farmhouse”, you acknowledge the craftsmanship and traditions behind each cheese.  

This knowledge fosters respect for different cheese styles and the artisans that produce them. 

Building cheese communities

Cheese lovers are a passionate bunch, and proper terminology strengthens this vibrant community. When enthusiasts, chefs and producers share a common language, it fosters a sense of belonging. 

 Cheese festivals, tasting events and online forums become spaces where enthusiasts can geek out together, deepening their love for all things cheese. 

Supporting local producers

When you know your cheese terms, you become an informed consumer. You can ask questions about a cheese’s production process, origin and flavour profile. This knowledge empowers you to support local and artisanal cheesemakers, encouraging sustainable practices and ensuring the continued existence of unique, high-quality cheeses. 

In essence, proper cheese terminology isn’t just about impressing your friends or sounding sophisticated. It’s about delving into the heart of cheese culture, appreciating the craftsmanship behind each wheel, and connecting with a global community of cheese enthusiasts.  

Top 5 misused cheese terms

Now that we’ve got the basic out of the way (or is whey?), let’s have a look at some of the most misused cheese terms. 

Brie – not all soft cheeses are Brie

In the realm of soft, white mould cheeses, a common misconception prevails: the tendency to label all such cheeses as “Brie”. However, this oversimplification overlooks the intricate world of cheese varieties.  

While Brie is indeed a prominent member of this category, it is not a universal term for all similar cheeses. Originating from the Île-de-France region in France, Brie holds a unique status with its Appellation d’Origine Protégée (AOP) designation, indicating specific production methods and regional authenticity. 

Indeed, the mislabelling of all soft white mould cheeses as Brie does a disservice to both Brie and other cheeses in this category. This misconception dismisses the diverse array of flavours and textures found within this category.  

For instance, Camembert differs subtly in taste and texture, showcasing its own distinct characteristics. By erroneously grouping all these cheeses under the Brie umbrella, we miss the opportunity to explore the individuality of each type, each bearing the imprint of its specific terroir and cultural heritage. 

Sharp – there are better ways to describe an aged cheese’s flavour

The term “sharp” is a rather ambiguous and imprecise way to describe the organoleptic properties of cheese. When someone says a cheese is “sharp”, it can mean different things to different people.  

Moreover, this ambiguity can lead to many misunderstandings, hindering meaningful discussions about the distinct characteristics of cheeses. 

Cheese flavour is influenced by various factors, including ageing, production methods, milk source and the presence of specific microorganisms. When we use a blanket term like “sharp” to describe the taste of cheese, we overlook the intricate nuances that make each cheese unique. 

You can read more about this and uncover more accurate alternatives for describing aroma and flavour in our blog post here. 

Charcuterie – cooked meat not cheese

Charcuterie is a French portmanteau word that brings together “chaire” (flesh or meat) and “cuite” (cooked). So, combine the two and you get cooked meat right? 

Indeed, it relates to a range of cooked meats that can be served cold or warm. And a charcutier is someone who makes and/or sells charcuterie. Notice how there is no connection to cheese?

Over the last decade, charcuterie boards have grown in popularity in the USA and Australia. Unfortunately, there are many businesses selling “charcuterie” boards that don’t even have any meat on them.

Let’s be clear here. A charcuterie board is a board with charcuterie (meat) on it. Of course, meat does not have to be the only component of the board. After all, one of the most common pairings is cheese.

Having said that, there are only two acceptable terms to describe a plate that combines both cheese and charcuterie. Namely, a charcuterie board with cheese, or a cheese board with charcuterie.

Accoutrements – clothing, not accompaniments

Next, let’s unravel a linguistic entanglement: the term “accoutrements”. Despite its French origin suggesting articles of clothing, in the culinary sphere, it has been mistakenly used to describe the delightful edibles adorning a cheese board.

The accurate term for these delectable additions is “accompaniments”. Accoutrements, in its truest sense, pertains to clothing, accessories or trinkets. On the other hand, accompaniments specifically refer to the delicious spread of fruits, nuts, bread, honey and pickles that beautifully complement the cheeses on a board.

While the confusion might be amusing, it’s vital to acknowledge the correct terminology. Accoutrements might enhance your attire, but on a cheese board, it’s the accompaniments that steal the show, adding layers of flavour, texture and aroma to your cheese tasting experience.

So, the next time you’re curating a cheese board, remember to invite the right guests: the cheeses and their accompaniments, leaving the accoutrements in your wardrobe where they belong.

Stinky – disrespecting the cheesemaker’s craft

When it comes to describing the rich, diverse world of cheese, the term “stinky” might spring to mind for some. However, this descriptor, though often used colloquially, does a disservice to the intricate aromas and flavours that cheeses possess.  

Cheese, like fine wine, boasts a myriad of complex aromas. From earthy notes in Brie to the nutty undertones of Gruyère, each cheese variety has its unique scent profile.  

Reduced to just “stinky”, these nuanced aromas, which are a testament to the cheese’s origin, ingredients and ageing process, are overlooked. The aroma of cheese is a symphony of scents, reflecting the terroir of the region it comes from and the meticulous craftsmanship involved in its creation. 

Furthermore, taste and smell are highly subjective experiences. What one person finds overpowering, another might find intriguing and delightful. Educating our senses and expanding our palate can transform what might initially be perceived as “stinky” into a captivating aroma.  

By exploring a variety of cheeses and understanding their aromas, we can move beyond simplistic labels and appreciate the intricate tapestry of scents that each cheese offers. 

Conclusion

In the vibrant world of cheese, understanding the nuances of terminology is akin to deciphering a secret code. As we wrap up our cheesy expedition through the most commonly misused cheese terms, one thing becomes abundantly clear: cheese is not just a food; it’s a language, a culture and a journey of discovery. 

So, whether you’re savouring the tang of a well-aged cheddar, relishing the creaminess of a bloomy-rind Brie, or exploring the bold depths of a blue cheese, remember that behind each flavour, there’s a story—a tale of terroir, technique, and timeless culinary artistry.  

Let’s celebrate not just the taste but also the rich tapestry of cheese terminology that adds depth and dimension to our cheese-loving adventures. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post 5 Most Frequently Misused Cheese Terms (Terminology Matters)  appeared first on Cheese Scientist.

READ MORE: The world’s most complete glossary of cheese terminology →

The Problem with “Sharp”  

The term “sharp” is a rather ambiguous and imprecise way to describe the organoleptic properties of cheese. When someone says a cheese is “sharp”, it can mean different things to different people.  

Moreover, this ambiguity can lead to many misunderstandings, hindering meaningful discussions about the distinct characteristics of cheeses. 

Cheese flavour is influenced by various factors, including ageing, production methods, milk source and the presence of specific microorganisms. When we use a blanket term like “sharp” to describe the taste of cheese, we overlook the intricate nuances that make each cheese unique. 

A more accurate lexicon for cheese description 

To encourage a more precise and meaningful dialogue about cheese flavours, let’s delve into some alternative terms that can be used to describe its aroma and flavour. 

1. Savoury 

Let’s start our organoleptic exploration with the most ubiquitous of cheese flavours. Savoury flavour in cheese, often referred to as ‘umami’, is a palate-pleasing sensation that elevates the overall taste experience.  

This highly sought-after quality develops in cheese through the addition of salt and natural ageing process. When you eat a cheese with a pronounced savoury note, you’re likely detecting the presence of glutamate compounds, which evoke a profound sense of depth and richness on the taste buds.  

Umami-rich cheeses, such as Parmigiano Reggiano, leave an indelible impression, enticing the senses with a symphony of complex and profoundly satisfying flavours. 

2. Tangy 

Next, we have a flavour often associated with goat cheeses. Tangy flavour in cheese imparts a lively and invigorating sensation that adds a delightful dimension to its taste profile.  

This characteristic tanginess arises from the presence of lactic acid, which develops as cheese undergoes fermentation and ageing. When tasting a tangy cheese, your palate detects a pleasing, slightly acidic bite that can range from subtle to bold.  

Undoubtedly, tangy cheeses like fresh Chèvre and aged goat cheeses bring a refreshing and zesty quality. Hence, they are firm favourites for those who appreciate cheeses with a vibrant and lively character. 

3. Spicy 

Now onto my personal favourite! 

Spicy flavour in cheese is a fiery element that adds a dynamic kick to its overall taste. Of course, this spiciness can be achieved by incorporating ingredients like chili and pepper into the cheesemaking process. However, a number of traditional cheeses display spicy notes without any extra ingredients. 

A great example of this is Provolone Piccante. This aged Italian pasta filata cheese is made using a small amount of goat rennet. And this imparts a touch of spice to the final cheese. Furthermore, a blue cheeses like Stilton and Roquefort also display a spicy flavour imparted by the blue mould.

4. Nutty 

The nutty flavour in cheese introduces a warm and comforting dimension that evokes the essence of various nuts, such as hazelnuts, almonds or cashews.  

This delightful quality arises from the interaction of enzymes during cheese ageing. And the end result isa distinct nuttiness that ranges from subtle to pronounced. When you eat a nutty cheese, your taste buds are treated to a rich, slightly sweet and roasted nut-like essence.

Cheeses like Gruyère and Comté often exhibit this nutty characteristic. Hence, they are a beloved choice for those who appreciate the comforting notes reminiscent of their favourite nuts. 

5. Earthy 

Another term that describes cheese flavour better than sharp is earthy. Earthy flavour in cheese introduces a grounding and natural quality that often conjures images of the forest floor or the richness of soil.  

This distinctive characteristic typically emerges as cheese interacts with the environment during the ageing process. When you taste an earthy cheese, your palate is greeted by deep, mineral-like undertones that create a unique and complex flavour profile.  

Cheeses like Brie de Meaux and Camembert often exhibit this earthy quality, offering a savoury, sometimes slightly mushroom-like experience that connects cheese lovers to the world’s natural and rustic elements. 

6. Grassy 

Grassiness in cheese brings a refreshing and verdant quality reminiscent of the outdoors and meadows. This unique attribute often emerges in cheeses made from milk sourced from cows that graze on lush pastures.  

When you taste a grassy cheese, you’ll detect hints of fresh green foliage, and a crisp, slightly vegetal note.  

Cheeses like young Chèvre and artisanal Camembert often showcase this delightful characteristic. As a result, they are a perfect choice for those seeking bright, garden-like undertones that evoke the natural beauty of the countryside. 

7. Herbaceous 

Herbaceous flavours in cheese infuse your palate with the essence of aromatic herbs, delivering a burst of fresh, botanical notes. When you eat an herbaceous cheese, you’ll encounter flavours reminiscent of basil, rosemary, thyme or other culinary herbs, adding a delightful aromatic quality.  

Cheeses like Sainte-Maure-de-Touraine and Rocamadour feature this herbaceous quality, inviting your senses on a culinary journey through fragrant gardens and kitchens filled with culinary delights. 

8. Fresh hay 

Fresh hay flavour in cheese evokes the pastoral charm of sun-drenched fields and haylofts. This distinctive characteristic is often derived from the diet of the animals that provide the milk for cheese, particularly when they graze on natural pastures.  

When you savour a cheese with fresh hay notes, you’ll experience a mild, subtly sweet aroma reminiscent of newly cut grass and sun-kissed hay.  

Cheeses like Beaufort and Abondance beautifully capture this rustic quality, transporting your senses to the heart of countryside landscapes and the simple pleasures of rural life. 

9. Wildflower 

Next, we have a burst of summer with wildflowers. 

Wildflower flavour in cheese imparts a delicate and alluring quality reminiscent of nature’s untamed beauty. This unique attribute is often influenced by the diverse wildflowers that flourish in the animals’ grazing pastures. Thanks to this diet, their milk is infused with a complex bouquet of floral notes. 

When you taste a cheese with wildflower nuances, you’ll discover a symphony of gentle, floral fragrances and flavours. Let yourself be transported to meadows in full bloom and the sweet nectar of diverse blossoms.  

Young goat cheeses beautifully showcase this wildflower characteristic, offering a sensory journey into the unspoiled landscapes where these cheeses are crafted. 

10. Fruity 

This is another characteristic that is reminiscent of summer. 

Fruitiness in cheese imparts a delightful and sweet-savoury fusion, reminiscent of various fruits such as pineapple, apricot or pear. This captivating characteristic often arises from the interactions between enzymes, cultures and ageing processes, creating a complex interplay of fruity notes.  

When you taste a cheese with fruity undertones, your taste buds are treated to a harmonious blend of both subtle and pronounced fruitiness. This sensory experience may conjure images of tropical orchards or orchard blooms.  

Cheeses like Gorgonzola Dolce and Manchego can display these delightful fruity qualities, adding a nuanced and enticing dimension to your cheese journey. 

11. Caramelised 

Caramelised notes in cheese introduce a luxurious and sweet sophistication reminiscent of the rich and indulgent qualities of caramel. This distinctive attribute often emerges during the cheese ageing process as natural sugars break down and develop complex, caramel-like flavours.  

When you eat a cheese with caramelised characteristics, you’re met with a delightful interplay of sweet, toasty and sometimes even slightly buttery flavours. 

Aged Gouda like L’Amuse Signature and Reypenaer XO frequently exhibit this sumptuous quality, providing a cheese experience that’s akin to devouring the finest confections. 

12. Barnyard 

Barnyard flavour in cheese imparts a rustic and evocative quality, reminiscent of the earthy and sometimes pungent aromas that can be found in the surroundings of a barn. This distinctive attribute often arises from the environmental factors during farmhouse cheese maturation. 

When you savour a cheese with barnyard nuances, you’ll embark a sensory journey through the heart of a farm. Expect notes evoking damp straw, hay and the wholesome essence of the countryside. 

Traditional farmhouse goat and sheep milk cheeses beautifully capture this intriguing barnyard characteristic, inviting your palate to explore the rugged and authentic flavours of artisanal cheese craftsmanship. 

13. Meaty 

At number 13, we find another favourite of mine.  

Meatiness in cheese introduces a robust and savoury quality reminiscent of the depth and richness found in various meats. This distinctive characteristic often emerges in cheeses that are washed during ageing.  

Eating a cheese with meaty undertones will treat you to a sensation that evokes the heartiness and savouriness of cured meats or cold cuts.  

Soft washed rind cheeses like Epoisses and Stinking Bishop beautifully exhibit this meaty quality, offering a cheese experience that captures the essence of a well-cooked, flavourful meat dish in every bite. 

14. Brothy 

This is a subtle but noteworthy variation to the meaty flavours we’ve just mentioned. 

A brothy quality in cheese invokes comforting and savoury notes, akin to the warmth and depth found in a hearty broth or stock. When you taste a cheese with brothy nuances, you’ll experience a flavour sensation that brings to mind simmering pots of flavourful soups and stews.  

Again, this delightful attribute often arises in washed rind cheeses. But unlike meatiness, it can be present in firmer cheeses. Indeed, alpine cheeses like Raclette and Fontina often showcase this brothy characteristic. Consequently, they offer a cheese experience that feels like sipping on a delicious, soul-soothing broth in every bite. 

15. Smoky 

Finally, we have one of the most distinct and pronounced flavours in cheese. 

Smokiness adds a tantalising and aromatic dimension reminiscent of the rich, smouldering embers of a wood-fired grill or campfire. This unique characteristic often arises from the cheese-ageing process, where exposure to wood smoke imparts distinct smoky notes. 

When you enjoy a cheese with smoky undertones, you’re treated to a taste sensation that captures the essence of slow-roasted and smoked foods.  

Cheeses like Smoked Gouda and Scamorza wonderfully exhibit this smoky quality, offering a cheese experience that’s reminiscent of a fireside feast. 

Conclusion 

Using “sharp” as a catch-all term for describing cheese flavour is imprecise and fails to capture the intricate characteristics that make each cheese unique.  

By adopting a more diverse and accurate lexicon for cheese description, we can engage in more meaningful discussions about their flavours and aromas.  

Embracing these descriptive alternatives allows us to appreciate and savour cheese on a deeper and more nuanced level, enhancing our culinary experiences and conversations about this beloved dairy delight. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post 15 Better Terms Than “Sharp” To Describe The Flavour Of Cheese  appeared first on Cheese Scientist.

SEE ALSO: 100+ cheese terms that all cheese lovers should know → 

Cheese Rind

Let’s start our exploration with the part of the cheese we all see first, the rind. In simple terms, the rind is the outside of the cheese. But there are many different types of rinds.

Overall, the rind plays an important role in both protecting the inside of the cheese and also texture and flavour development as it matures. We’ll get back to that a bit later. 

Natural Rind

Unsurprisingly, a natural rind is one that forms naturally around the cheese as it ages. As a matter of fact, you can find natural rinds on a number of different types of cheeses. Some popular examples are soft white mould cheeses like Brie and Camembert. And soft washed rind cheeses like Epoisses, Langres and Taleggio.

In all of those examples, the rind assists in proteolysis (the breakdown of milk proteins) to create the texture of the cheese. Because of this, we refer to such cheeses as surface-ripened cheeses. 

Having said this, soft cheeses aren’t the only type that can form a natural rind. Pressed cheeses such as Cheddar and Parmigiano Reggiano develop a natural rind as they mature.

Moreover, washed rind pressed cheeses like Gruyère, Comté and Raclette develop a natural rind that is influenced by the brine (salt water) solution that cheesemakers wash them in. The brining favours the growth of specific bacteria on the surface of the cheese which produce a sticky brown/orange rind. 

Clothbound Rind

The remaining types of rind we’ll be looking at are created by human intervention. The first one is the traditional practice of wrapping Cheddars in cloth. Actually, this practice originates either in England or the USA (depending on who you ask) and forms a breathable barrier around the cheese. 

As the Cheddar matures, it develops unique aromas and flavours that can be credited to the lard they’re coated in and the cloth that they’re wrapped in. Of course, this type of rind is not edible and you should remove it before you eat the cheese. 

Wax Rind

Finally, we have wax rinds. This particular type of rind is formed by applying a melted wax mixture to the outside of the cheese as soon as it is made. As the wax cools down, it forms a protective layer around the cheese.

This practice is very common with Dutch cheeses like Gouda and Edam. But you can also find wax rinds on certain Cheddars and blue cheeses. 

The main benefits of coating a cheese in wax is to protect it from external elements and trap more moisture inside. Hence, you will often find that a waxed Cheddar will be softer and less crumbly than a clothbound one. 

Cheese Skin

You’re probably thinking that we’ve already talked about rinds and the outside of cheese. Why do we have skin next? Well, there’s a subtle but very important distinction between rinds and skin.

Skin is a term that is used to describe the outer surface of pasta filata cheeses such as Mozzarella, Scamorza and Caciocavallo. It refers to the thin outermost layer on the cheese that tends to form within a few days of production. 

You will also find a skin on the hugely popular pasta filata cheese from Puglia, Burrata. This particular wonder is made by filling up a Mozzarella sheet with Stracciatella (Mozzarella shreds) and cream. The outer Mozzarella sheet is referred to as a skin. 

Paste (Pâte)

Now that we’ve discussed the outside, let’s explore the inside of cheese. Indeed, the part that’s under the rind is the paste (or pâte in French). Moreover, this term applies to both soft and firm cheeses. And sometimes, within the same cheese, you can find a range of textures within the paste.  

The perfect example of this is in a surface-ripened cheese like Brie. As it ages, the part of the paste under the rind softens first. Eventually, the ripening reaches the middle part of the cheese.

As a matter of fact, the best time to enjoy a Brie is when at least half of its paste is soft and creamy and the centre is still a bit firm and chalky. 

Core (Coeur)

Speaking of the centre, the middle part of a pressed cheese is referred to as the core (or coeur in French). In cheeses such as Parmigiano Reggiano, Pecorino Romano and certain matured Goudas, this is the most prized part of the cheese. The reason for this is because it is packed with flavour and often has the best melt-in-your-mouth texture. 

With the advent of industrialisation, machines are often used to cut pressed cheeses like Gouda. For the machine to work, the core of the cheese is often removed beforehand. And, in Europe, you can buy the core separately.  

Blue Veins

Next, we have veins. Blue veins to be more specific. Unsurprisingly, you will find these in blue cheese and they make a significant contribution to the aroma, texture and flavour of such cheeses. For those blue veins to form, it takes a combination of a mould called Penicillium roqueforti, oxygen and a loose curd structure within the cheese. 

Cheesemakers add the mould P. roqueforti is added to their milk before turning it into cheese. However, on its own, it will not form blue pockets and veins. The cheese needs to have a loose texture to allow the formation of small pockets of air. And, during ageing, cheeses like Stilton and Roquefort are often pierced with a steel rod to let oxygen in.

All of those elements combine to create blue pockets and veins throughout the paste of such cheeses. 

Eyes (Openings/Holes)

Such beautiful eyes! Yes, that’s what we call those holes that are present in some Swiss cheeses (such as Emmentaler), Gouda and Havarti. The eyes in those cheeses are very much intentional and are formed by the release of carbon dioxide inside the paste during maturation.

In the case of Emmentaler, the eyes are very large and are formed by a secondary starter culture called Propionibacterium freudenreichii subsp. shermanii.  

On the other hand, the smaller eyes in Gouda are formed when Lactococcus and Leuconostoc strains convert citric acid in the milk into carbon dioxide. Unlike in Emmentaler, those bacteria produce less carbon dioxide and, hence, make smaller eyes. 

Creamline

Finally, we’ve got the creamline. This particular part of cheese appears in soft cheeses at the spot where the paste meets the rind. With some soft white mould cheeses, the proteolysis process is most pronounced just under the rind. As a result, the texture softens much faster there than in the core of the cheese. 

As you can see with the image above, when the cheese is ready to be eaten, its core is still quite chalky. But the creamline is already oozing spectacularly. As a matter of fact, this textural contrast is very much desirable and enjoyable. 

Conclusion

Thank you for reading our article on the different parts of cheese. As you can see, there is so much to love about every type of cheese. What’s your favourite part? Let me know in the comments. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post The Different Parts of Cheese (Inside & Outside) appeared first on Cheese Scientist.

READ MORE: The world’s most complete glossary of cheese terminology →

The etymology of the term “Turophile”

The word “turophile” comes from the Greek word “tyros”, meaning cheese, and the suffix “-phile”, which indicates a lover or enthusiast of something. Together, it forms “turophile,” literally meaning “lover of cheese”.

Although the term might not be as commonly known as “foodie” or “gourmand,” it captures a very specific and deep-seated love for all things cheese.

While “turophile” is the technical term, it’s not the only way to describe a cheese lover. There are numerous playful and creative terms that cheese enthusiasts have embraced over the years, such as “cheesehead”, “cheese afficionado” and even “cheese connoisseur”. Each of these terms carries its own connotations and nuances, but they all share a common thread: an unabashed adoration for cheese.

The many faces of cheese lovers

Not all cheese lovers are created equal. Just as there are countless varieties of cheese, there are many types of turophiles, each with their own unique relationship to cheese. Let’s explore a few common archetypes:

1. The casual cheese enthusiast

This type of turophile enjoys cheese as part of their regular diet but doesn’t go out of their way to seek out the rarest or most exotic varieties. They’re happy with a reliable Brie, a slice of Gouda or some classic American cheese on a burger. For them, cheese is a comforting and familiar companion, not something to obsess over.

2. The adventurous cheese explorer

This turophile loves to experiment with different types of cheese, constantly seeking out new flavours, textures and aromas. They’re the ones who will try a cheese made from camel milk or infused with lavender, just to see what it’s like. They’re not afraid to explore the stinky, the mouldy, and the downright bizarre, all in the name of cheese discovery.

3. The purist

The purist believes in the sanctity of cheese. They have strong opinions on pasteurisation, the correct ageing process, and the origins of various cheeses. They may insist that a true Parmigiano Reggiano can only come from a specific region in Italy and will argue passionately about the superiority of raw milk cheeses. For them, cheese is not just food; it’s a tradition that must be respected and preserved.

4. The cheese connoisseur

This turophile approaches cheese with the same reverence that a sommelier approaches wine. They can identify the subtle differences between a Gorgonzola Dolce and a Gorgonzola Piccante , or a Brie and a Camembert. They know their cheese pairings inside and out, and their knowledge of cheese regions, styles and history is encyclopedic.

The science behind the love of cheese

Why do people love cheese so much? The answer lies partly in science. Cheese is rich in fats and proteins, which are essential nutrients that the human body craves. It also contains a substance called casein, which, when digested, releases casomorphins. These are compounds that can have a mild opiate effect, promoting feelings of pleasure and relaxation.

Furthermore, the process of fermentation involved in cheesemaking creates a complex array of flavours and aromas that are incredibly appealing to our senses. The umami taste, often associated with aged cheeses, is especially satisfying because it signals the presence of proteins. This complex interplay of taste, texture, and aroma makes cheese a uniquely “craveworthy” food.

A brief history of cheese obsession

Humans have been obsessed with cheese for thousands of years. The earliest evidence of cheesemaking dates back to around 5500 BCE in what is now Poland. Since then, cheese has become an integral part of various cultures around the world. The Romans were particularly fond of it, and they spread cheesemaking techniques throughout their empire.

In medieval Europe, monasteries became centres of cheese production, creating many of the classic cheeses we know today, like Epoisses, Munster, and Limburger. The Industrial Revolution brought about mass production, making cheese more accessible to the general public. Today, we’re in the midst of a cheese renaissance, with artisanal producers crafting everything from traditional varieties to innovative new types.

How to spot a turophile

Wondering if someone you know is a turophile? Here are a few telltale signs:

1. Their Fridge is a Cheese Wonderland: A turophile’s fridge is often stocked with a wide variety of cheeses, from everyday staples to obscure finds. You might find a wedge of Manchego next to a wheel of Camembert, with a few slabs of Comté and a block of Stilton thrown in for good measure.
2. They Have Strong Opinions on Cheese Boards: A true cheese lover has very specific ideas about what makes a good cheese board. They know the importance of balancing flavours and textures, and they’ll likely have a go-to selection of cheeses, accompaniments, and beverages.
3. They’re Always on the Hunt for New Cheeses: Whether it’s visiting a local farmers’ market, exploring specialty shops, or traveling to different regions known for their cheese, turophiles are always looking to expand their cheese horizons.
4. They Use Cheese Terms Casually: Words like “bloomy rind”, “washed rind,” and “affinage” are part of their everyday vocabulary. They might even know the names of famous cheesemakers and the best cheese regions in the world.
5. They Have a Favourite Cheese Knife: Yes, there are different knives for different cheeses, and a turophile will have their preferred tool of choice for each type.

The joy of being cheese lovers

At the end of the day, being a turophile is all about joy. It’s about savouring the simple pleasure of a perfectly ripe Brie, sharing a cheese board with friends, or discovering a new favourite at a cheese tasting. Cheese has a unique ability to bring people together, to start conversations and to spark passion.

So, the next time you find yourself lingering at the cheese counter, sampling a new variety, or debating the merits of raw milk versus pasteurised, know that you are part of a long and storied tradition of cheese lovers. Whether you call yourself a turophile, a cheesehead, or just a plain old cheese lover, you’re in good company.

In the end, what do you call a cheese lover? Call them happy. Because few things in life are as satisfying, as comforting, and as delicious as cheese.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post What Do You Call Cheese Lovers? (The Origin of Turophiles) appeared first on Cheese Scientist.

“Some words get butchered. Few get butchered as often as charcuterie.”

Somewhere along the way, charcuterie became internet shorthand for anything served on a wooden board. Crackers? Charcuterie. Grapes? Charcuterie. A lonely cube of Cheddar beside three almonds? Apparently charcuterie.

But words mean things. And if we are going to lovingly overfill boards with expensive snacks, we may as well know what we are talking about.

Charcuterie has a rich history rooted in preservation, craft, and serious meat knowledge. It is not just a lifestyle aesthetic. It is not simply “fancy grazing food”. And no, a plate of Brie and strawberries is not charcuterie.

Let us restore a little dignity to cured pork.

What is charcuterie?

Charcuterie refers to prepared meat products, especially those preserved through salting, curing, smoking, fermenting, or cooking. Traditionally, the term includes items such as ham, salami, pâté, terrines, rillettes, sausages, and confit.

In short: charcuterie is about meat.

That does not mean every charcuterie board must be stacked with pork from five regions of Europe. But the core category is meat preservation and meat craft.

Today, people often use charcuterie to describe a serving style: arranged meats with accompaniments such as bread, pickles, mustard, nuts, fruit, and cheese. That modern usage is understandable, but technically the meats are the charcuterie. The board is just the stage.

How do you pronounce charcuterie?

The English approximation is:

shahr-KOO-tuh-ree

You may also hear softer regional variations closer to the French pronunciation.

If you confidently say “char-cootery”, people will still know what you mean. But they may also quietly remove you from knife privileges.

Where does the word charcuterie come from?

The word comes from French. It is generally traced to:

• chair meaning flesh
• cuit meaning cooked

Historically, a charcutier was a person who prepared and sold cooked or preserved pork products and other meats.

This was practical food science long before people called it that. Without refrigeration, meat had to be preserved quickly and skilfully. Salt, smoke, fat, drying, fermentation, spices, and controlled ageing were tools of survival as much as flavour.

Modern charcuterie feels luxurious. Traditional charcuterie was often necessity wearing a delicious disguise.

A brief history of charcuterie

Humans have preserved meat for thousands of years. Salted fish, dried meats, and smoked cuts appear across many ancient cultures. But charcuterie as we recognise it is strongly associated with Europe, especially France, Italy, Spain, and parts of Central Europe.

Ancient roots

Before refrigeration, fresh meat spoiled quickly. Civilisations used:

• Salt to reduce water activity
• Drying to remove moisture
• Smoke to inhibit spoilage and add flavour
• Fermentation to create acidic, safer environments
• Fat sealing to exclude oxygen

These methods extended shelf life and made seasonal slaughter more practical.

Medieval and early modern Europe

By the Middle Ages, specialist butchers and pork processors had emerged. Guild systems regulated production. Recipes became regional identities.

This is where we begin to see products resembling modern classics:

• Dry sausages
• Air-dried hams
• Pâtés
• Blood sausages
• Fat-preserved meats

France and the rise of the charcutier

France formalised many culinary trades, including charcutiers. These artisans transformed humble cuts into prized foods through skill, seasoning, texture control, and preservation.

The result was not merely storage food. It was gastronomy.

Modern era

Refrigeration reduced the survival need for curing meat, but flavour demand remained. Today charcuterie sits in delicatessens, wine bars, supermarkets, and restaurant menus worldwide.

It has also migrated onto social media, where it now coexists with rainbow candy boards, pancake boards, and crimes against language.

Examples of charcuterie

Here are classic examples of true charcuterie.

Dry-cured whole muscles

These are intact cuts preserved over time.

• Prosciutto
• Jamón Serrano
• Jamón Ibérico
• Speck
• Bresaola (beef, but still in the spirit of cured meats)
• Coppa / Capocollo

Sausages and fermented meats

Ground or chopped meats seasoned and cured.

• Salami
• Chorizo
• Soppressata
• Pepperoni
• Fuet

Spreadable or cooked preparations

Often rich, rustic, and deeply satisfying.

• Pâté
• Terrine
• Rillettes
• Mousses
• Liver sausage

Preserved in fat

• Duck confit
• Pork confit

Less glamorous but traditional categories

• Head cheese
• Blood sausage
• Andouille
• Various regional offal sausages

Real charcuterie has range. It is not all photogenic ribbons of salami.

Why charcuterie became trendy

Three reasons.

1. It looks good: Thin folds of prosciutto, jewel-toned fruit, little bowls of olives, and strategic rosemary sprigs photograph beautifully.
2. It feels abundant: A board signals generosity. Even a modest spread can look lavish when arranged well.
3. It suits modern grazing culture: People like casual entertaining. Boards remove the need for plated courses and formal timing.

None of this is bad. But aesthetics often overshadow the craft behind the meats themselves.

Cheese board vs charcuterie board: what is the difference?

This is where the internet needs a firm but polite correction.

A cheese board

A cheese board is centred on cheese.

The stars are cheeses with supporting items such as:

• Crackers
• Bread
• Fruit
• Honey
• Chutney
• Nuts
• Pickles

You may include cured meat as an accessory, but cheese leads the show.

A charcuterie board

A charcuterie board is centred on cured or prepared meats.

The stars are items such as:

• Prosciutto
• Salami
• Coppa
• Pâté
• Chorizo

Cheese may appear, but as support.

Mixed board

If cheese and meats share equal billing, call it:

• Cheese and charcuterie board
• Meat and cheese board
• Grazing board

Simple. Accurate. Civilised.

Jonah’s rant on the misuse of the terms

Not every board is charcuterie.

If the board contains:

• Brie
• Cheddar
• Grapes
• Strawberries
• Crackers
• Jam

…and zero cured meats, then it is not charcuterie. It is a cheese board. Possibly an excellent cheese board. Potentially a board I would demolish. But not charcuterie.

Calling every snack arrangement charcuterie is like calling every sparkling drink Champagne. Words become mushy when marketing gets too enthusiastic.

Then came “dessert charcuterie”, “vegan charcuterie”, “breakfast charcuterie”, “hot chocolate charcuterie”, and other phrases that make traditional charcutiers stare into the middle distance.

Can language evolve? Of course.

Should we allow complete semantic collapse because someone arranged mini donuts on acacia wood? Absolutely not.

Use broad modern terms if you like:

• Snack board
• Grazing board
• Dessert board
• Party platter

These are honest labels. They ask nothing of history.

Charcuterie deserves at least one preserved meat product. That is a low bar. A single slice of salami could save many captions.

How to build a proper charcuterie board

If you actually want one, start with meats first.

Pick 3 to 5 meats with contrast

Choose a mix of:

• Dry and soft
• Mild and bold
• Lean and fatty
• Sliced and spreadable

Example:

• Prosciutto
• Finocchiona salami
• Chorizo
• Pâté
• Coppa

Add supporting cheese

Yes, supporting cheese.

Try:

• Brie
• Manchego
• Aged Cheddar
• Comté
• Blue cheese

Add acidity and crunch

These wake up rich meats.

• Cornichons
• Pickled onions
• Olives
• Mustard
• Radishes

Add starch

• Baguette
• Sourdough
• Crackers
• Crispbread

Add sweetness carefully

Sweet notes can balance salt.

• Grapes
• Fig jam
• Pear slices
• Dried apricots

Finish with restraint

Herbs are garnish, not camouflage. If your board needs three forests of rosemary, something else went wrong.

Best cheeses with charcuterie

Since I am legally obliged by temperament to mention cheese, these pair especially well.

Prosciutto

• Parmigiano Reggiano
• Mozzarella
• Burrata

Salami

• Provolone
• Gouda
• Havarti

Pâté

• Triple cream Brie
• Camembert
• Mild washed rind cheese

Chorizo

• Manchego
• Idiazabal
• Mature sheep milk cheeses

Is charcuterie healthy?

Depends on portion, frequency, and choices.

Many charcuterie meats can be high in:

• Sodium
• Saturated fat
• Calories

Some processed meats are also associated with health risks when consumed frequently in large amounts.

That does not mean a charcuterie board is forbidden. It means it is usually a treat food, not a daily lunch strategy.

Balance helps:

• Add fruit and vegetables
• Include modest portions
• Use quality over quantity
• Pair with wholegrain breads

Common charcuterie mistakes

• Serving everything fridge-cold – Cold temperatures mute flavour and firm fat too much. Let products sit briefly before serving.
• Buying five similar salamis – Contrast matters more than quantity.
• Too much filler – A mountain of crackers can hide mediocre ingredients.
• Ignoring knives and spoons – Spreadable items need tools. Civilisation depends on this.
• Calling any board charcuterie – You knew this was coming.

Put some respect on the board

Charcuterie began as preservation science and skilled craftsmanship. It evolved into one of the world’s great appetiser traditions. Along the way, it became an Instagram buzzword.

Use the word correctly and you honour centuries of technique.

So next time someone points to a platter of Cheddar, blueberries, and pretzels and says, “I made charcuterie,” you have options.

You can smile politely.

You can say nothing.

Or you can gently slide over a few slices of prosciutto and save the terminology.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post What Is Charcuterie? History, Pronunciation & Why Most Boards Get It Wrong appeared first on Cheese Scientist.