How is it made?
Milk terms
Descriptions
Looks
Misc.
100

What is curing or ripening?

Aging.

100

What is the liquid which remains after churning butter?

Buttermilk

100

What is a descriptive term for cheese with an aroma or sharp flavor?

Pungent

100

What is a natural vegetable dye used to give many cheese varieties?

Annatto

100

What is a cheese that has been cured longer than 6 months?

Aged

200

What is a step in manufacturing where protein is clotted by acids?

Coagulation (Curdling)

200

What is milk that has not undergone pasteurization?

Raw milk

200

What is a descriptive term for cheese with a strong aroma and full flavor?

Robust

200

What is a term referring to all visuals assessments of cheese?

Appearance

200

What is a term used to identify the group of American type cheeses?

American

300

What is a substance used in production to create it's smooth body?

Emulsifier

300

What is the thin, watery part of milk that separates from the curds during the first step of cheese making?

Whey

300

What is a classification of cheese based upon body?

Semi-hard

300

What is a general term for odor or scents?

Aroma

300

What is characteristics of cheese varieties that develop blue harmless streaks?

Blue-veined

400

What is a wax coating applied to the rinds of cheese for protection during exporting?

Paraffin

400

What is an extract from membranes of calves' stomachs that contains rennin?

Rennet

400

What is a variety of cheese made with whole milk?

Semi-soft

400

What represents the physical attributes of cheese?

Body

400

What is a salt and water solution in which some cheeses are washed or dipped in?

Brine

500

What is the process of heating milk to destroy any disease-producing bacteria?

Pasteurization

500

What is the "feel" of cheese when touched, tasted, or cut?

Texture

500

What is the degree of hardness or softness of cheese?

Consistency

500

What is the generic name of cheese by which it's most commonly identified, such as Cheddar, Colby, Blue, etc.?

Variety