easy terms
What is described as cheese that has been cured longer than six months?
Aged
General term for the odor or scent of cheese
Aroma
General term for the "fabric" or "feel" of cheese when touched
Texture
A descriptive term for cheese with an poignant aroma or sharp penetrating flavor
pungent
liquid which remains after churning butter from cultured cream
Buttermilk
usually referred to as curing or ripening
Aging
developed blue or green streaks of harmless, flavor-producing mold throughout the interior
Blue-veined
Generic names of cheeses by which they are most commonly identified, such as cheddar, colby, blue, etc.
Variety
milk that has not undergone pasteurization
Raw milk
Principal protein in milk during cheesemaking process
Casein
A type of cheese that includes cheddar, Colby, granular or stirred-curd, and washed or soaked-curd cheese
American
Physical attributes of cheese when touched, handled, cut, or eaten
Body
Thin watery part of milk that separates from the coagulated curds during the first step of the cheesemaking process
Whey
Rennet
step in cheese manufacture when milk's protein, casein is clotted by the action of rennet or acids
Coagulation (Curdling)
A natural vegetable dye used to give many cheeses varieties
Annatto
classification of cheese based upon body
semi-hard
wax coating applied to the rinds of some cheese varieties
Paraffin
descriptive term for cheese with a very strong aroma and full flavor
degree of hardness or softness of cheese
consistency
A term referring to all visual assessments of cheese from its wrapping, rind, color, and texture
Appearance
wide variety of cheeses made with whole milk
semi-soft
process of heating milk to a specific temperature for a specific period of time to destroy diseases-producing bacteria
Pasteurization
Salt and water solution in which cheese varieties are washed/ dipped during the cheesemaking process
Brine
substance or mixture used in the production of processed cheese to create its smooth body and texture