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Defect in cheese
Defects are any less-than-ideal quality factor in a cheese, often due to improper manufacture, handling, or contamination.
Aging in cheese
curing or ripening, aging is the process of holding cheeses in carefully controlled environments to allow the development of micro-organisms that usually accentuate the basic cheese flavors.
American in cheese
A descriptive term is used to identify the group of American-type cheeses, including Cheddar, Colby, granular or stirred-curd, and washed or soaked-curd cheeses. Monterey Jack is also included in this group.
What is Raw Milk?
Milk that has not undergone pasteurization.
Texture in cheese
A general term for the “fabric” or “feel” of cheese when touched, tasted, or cut. Characteristics of cheese texture may be smooth, grainy, open or closed, creamy, flaky, dense, crumble, and so forth, depending upon the specific variety.
What is Pasteurization
its process of heating milk to destroy any harmful micro-organisms
What is brine
a solution of salt water that some cheeses are stored in
A general term for the odor or scent of cheese.
Aroma
What is Pungent?
A descriptive term for cheese with an especially poignant aroma or sharp, penetrating flavor. Limburger cheese aroma is classed as pungent
A classification of cheese based on the body. Cheddar, Edam, and Gouda are examples of it
Semi-hard
Aged
describes a cheese that has been cured longer than six months. They are sometimes sharper in flavor than medium-aged or current-aged cheeses.
What is the liquid that remains after churning butter from cultured cream?
buttermilk
What is the degree of hardness or softness of cheese? Classifications of cheese by consistency include soft, semi-soft, semi-firm, firm, and hard.
It is Consistency
What is a descriptive term for cheese with a very strong aroma and full flavor?
Robust
Paraffin?
It is a wax coating applied to the rinds of some cheese varieties for both protection during export and extended life spans. Paraffin may be clear, black, yellow, or red
The term refers to all visual assessments of cheese from its wrapping, rind, color, and texture, to how it looks when handled, broken, or cut.
Appearance
What is a natural vegetable dye used to give many cheese varieties, especially the Cheddars, a yellow-orange hue? It is tasteless and is not a preservative.
Annatto
Body in cheese
It is the physical attributes of cheese when touched, handled, cut or eaten. The body may feel rubbery, firm, elastic, soft, resilient, yielding, supple, oily, etc.
What is Casein?
It is the principal protein in milk. During the cheesemaking process, casein solidifies, curdles, or coagulates into cheese through the action of rennet.
What is Emulsifier in cheese?
It is 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.
What is Rennet?
An extract from the membranes of calves’ stomachs that contains renin, an enzyme that aids in coagulating milk or separating curds from whey.
What is a wide variety of cheeses made with whole milk? Cheeses in this category include Monterey Jack, Brick, Muenster, Fontina, and Havarti, and melt well when cooked.
Semi-soft
What is Coagulation?
It is a step in cheese when milk’s protein, is clotted by the action of rennet or acids.
What is Blue-veined in cheese?
A characteristic of cheese varieties that develop blue or green streaks of harmless, flavor-producing mold throughout the interior. Generally, veining gives the cheese an assertive and piquant flavor.
What is Whey?
The thin, watery part of the milk separates from the coagulated curds during the first step of the cheesemaking process. It still contains most of the milk sugar or lactose found in milk.