Processes
the process of heating milk to a specific temperature for a specific period of time in order to destroy disease producing bacteria, also checking the activity of fermentation bacteria
Pasteurization
any less than ideal quality factor in a cheese often due to improper manufacture, handling, or contamination. can refer to packaging, finish, surface, texture, or taste
Defect
A classification of cheese based upon body. Cheddar, Edam, and Gouda are cheeses in this variety.
Semi-hard
The liquid which remains after churning butter from cultured cream.
Buttermilk
Generally described a cheese that has been cured longer than 6 months. Characterized as having a more pronounced, fuller, and sharper flavor.
Aged
often referred to as curing or ripening, the process of holding cheeses in carefully controlled environments to allow the development of micro-organisms that usually accentuate the basic cheese flavors
Aging
a descriptive term for cheese with an especially poignant aroma or sharp, penetrating flavor. Limburger cheese can be identified with this term
Pungent
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
The thin, watery part of milk that separates from the coagulated curds during the first step of the cheese-making process. It still contains most of the milk sugar or lactose found in milk.
Whey
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
a salt-and-water solution in which some cheese varieties are washed or dipped during the cheese-making process. Includes Feta and Mozzarella Pearls
Brine
a characteristic of cheese varieties that develop blue or green streaks of harmless, flavor- produced mold throughout the interior. Generally gives a cheese and assertive and piquant flavor.
Blue-veined
Represent the physical attributes of cheese when touched, handled, cut or eaten. May feel rubbery, firm, elastic, soft, resilient, yielding, supple, oily.
Body
Milk that has not undergone pasteurization.
Raw milk
The generic name of a cheese by which it is most commonly identified, such as Cheddar, Colby, Blue.
Variety
step in cheese manufacture when milk's protein, casein, is clotted by the action of rennet or acids
Coagulation (Curdling)
general term for the odor or scent if cheese. Ranges from faint to pronounced depending on variety. Closely related to flavor.
Aroma
A general term for the "fabric" or "feel" of cheese when touched, taste or cut. Characteristics may be smooth, grainy, open or closed, creamy, flaky, dense, crumbly and so forth, depending upon the variety.
Texture
Defines the group of cheese in which Colby, Monterey Jack and Cheddar. Granular or stirred curds, and washed or soaked curd cheeses.
American
A wax coating applied to the rinds of some cheese varieties for both protection during export and extended life spans. May be clear, black, yellow or red.
Paraffin
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 acids
Emulsifier
A natural vegetable dye used to give many cheese varieties, especially the Cheddars, a yellow-orange hue. Tasteless and is not a preservative.
Annatto
The degree of hardness or softness of cheese. Classifications may include soft, semi-soft, semi-firm,firm, and hard.
Consistency
An extract from the members of calves' stomachs that contains rennin, an enzyme that aids in coagulation milk or separating curds from whey. Also used commercially, are produced by selected fungi and bacteria.
Rennet
A descriptive term for cheese with a very strong aroma and full flavor.
Robust