Affinage: The
French term for the process of ripening and aging cheese Affineur: The expert who is responsible for the ripening and aging of cheeses Annato: A reddish-orangy
colored dye that is extracted from the crushed outer seed of the Annato indigenous to South America Aromatic: An adjective used to describe cheeses
with strong and pronounced aromas Artisanal Cheese: Cheese that is handmade, in small quantities, from the highest quality ingredients, by a skilled
cheese maker
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Brevibacterium Linens
(b. linens): The bacteria that is found on the surface of washed rind cheeses, giving it its distinct aroma and reddish-orange
colorButton:
A cheese shape that is typically small, round, and found with goat cheese
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Casein: The primary
protein found in cheeseCheddar: Cheddar cheese is any cheese that is made through the process of "Cheddaring" where the cheese
curd is cut into smaller pieces, cooked, and then stacked on top of each other to expel moisture. Cheddar is not a name protected
word and technically can be made anywhere Cooked Cheese: The process in which the curd and the whey are raised to a certain temperature to expel more whey
and concentrate the curd Curd: The solid component of coagulated milk
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Double Crème:
A cheese that contains at least 60% butterfat in its dry matter
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Fermier: Farmstead
production of cheese that is typically high in quality, made in small batches and less uniform. This term is typically used
synonymously with Artisanal although the major difference is that Fermier cheeses uses the milk from their own farm and Artisianal
cheeses could source milk from several farms.
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Pate or Paste: The
interior of the cheese
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Pasta Filata: Italian for "Spun
Paste", it is a term referring to Italian stretched curd cheeses such as Mozzarella, Burrata, and ProvolonePasteurization: The process
of heating milk to kill off certain bacteria. The typical procedure is to heat the milk for 15-30 seconds at 160 degrees Fahrenheit Pave: The French word to
describe a shape of cheese that resembles paving stones in French towns Penicillium Candidum: The mold that is used to create the white, velvety rind
in bloomy rind cheeses Penicillium
Roquefortii: The mold that is injected into cheeses to promote the growth of the blue-green veins in typical blue cheeses
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Pressed Cheese: Cheeses
that have been pressed to release more whey
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Rennet: The enzyme
that is used to coagulate cheese. Rennet typically comes from the stomach lining of animals but vegetarian forms of rennet
are also presentRind:
The exterior of the cheese
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Triple Crème:
A cheese that contains at least 75% butterfat in its dry matter
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Whey: The liquid portion
of the milk left over when milk is coagulated
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