How is it made?
What is curing or ripening?
Aging.
What is the liquid which remains after churning butter?
Buttermilk
What is a descriptive term for cheese with an aroma or sharp flavor?
Pungent
What is a natural vegetable dye used to give many cheese varieties?
Annatto
What is a cheese that has been cured longer than 6 months?
Aged
What is a step in manufacturing where protein is clotted by acids?
Coagulation (Curdling)
What is milk that has not undergone pasteurization?
Raw milk
What is a descriptive term for cheese with a strong aroma and full flavor?
Robust
What is a term referring to all visuals assessments of cheese?
Appearance
What is a term used to identify the group of American type cheeses?
American
What is a substance used in production to create it's smooth body?
Emulsifier
What is the thin, watery part of milk that separates from the curds during the first step of cheese making?
Whey
What is a classification of cheese based upon body?
Semi-hard
What is a general term for odor or scents?
Aroma
What is characteristics of cheese varieties that develop blue harmless streaks?
Blue-veined
What is a wax coating applied to the rinds of cheese for protection during exporting?
Paraffin
What is an extract from membranes of calves' stomachs that contains rennin?
Rennet
What is a variety of cheese made with whole milk?
Semi-soft
What represents the physical attributes of cheese?
Body
What is a salt and water solution in which some cheeses are washed or dipped in?
Brine
What is the process of heating milk to destroy any disease-producing bacteria?
Pasteurization
What is the "feel" of cheese when touched, tasted, or cut?
Texture
What is the degree of hardness or softness of cheese?
Consistency
What is the generic name of cheese by which it's most commonly identified, such as Cheddar, Colby, Blue, etc.?
Variety