Cheese 1
Often referred to as curing or ripening aging is the process of holding cheeses in carefully controlled environments to allow the development of of micro-organisms that usually accentuate the basic cheese flavors.
Aging
A characteristic of cheese varieties that develop blue or green streaks of harmless, flavor-producing mod throughout the interior. Generally, veining gives cheese an assertive and piquant flavor.
Blue-veined
The degree of hardness or softness of cheese. Classifications of cheese by consistency include soft semi-soft, semi-firm, firm and hard.
Consistency
A wax coating applied to the rinds of cheese varieties for both for both protection during export and extended life spans. Paraffin may be clear, black, yellow or red.
Aged
A general term for the odor or scent of cheese, Cheese may lack aroma or display aromas, which range from faint to pronounced, depending upon the cheese variety. Aroma is closely allied ti flavor, although cheese with a distant order my exhibit a mild flavor while cheese lacking odor may present a strong flavor.
Aroma
A step in cheese manufacture when milk´s protein, casin is clotted by the action of rennet or acids.
Coagulation (Curdling)
The German word for cheese.
Kase
A descriptive term used to identify the group of Americans-type cheeses which includes Cheddar, Coldy, granular or stirred-curd, and washed or soaked-curd cheese. Monterey Jack is also included in this group
American
Represents the physical attribute of cheese when touched, handled, cir or eaten. The body may feel rubbery, firm, elastic, soft, resilient, yielding, supply, oily, etc.
A substance or mixture used in the production of processed cheese to create its smooth body and texture. It is composed of salts of common food acids.
Emulsifier
The Spanish word for cheese.
Queso
A natural vegetable dye used to give many cheese varieties, especially the Cheddars, a yellow-orange hue. Annatto is tasteless and is not a preservative.
Annatto
A salt-and-water solution in which some cheese varieties are washed or dipped during the cheesemaking process. Certain cheeses, such as Feta, are packed or stored in brine.
Brine
The French word for cheese.
Fromage
Milk that has not undergone pasteurization.
Raw milk
A term referring to all visual assessments of cheese from its wrapping, rind, color, and texture, to how it looks when handled, broken or cut.
Appearance
The liquid which remains after churning butter from cultured cream.
Buttermilk
The Dutch word for cheese.
Kaas
A descriptive term for chess with a very strong aroma and full flavor.
Robust