Cheese Terminology
Affine
The French word meaning to finish or refine.
Aftertaste
The last flavour perceived after tasting a food. A strong aftertaste will usually detract from the pleasure of a cheese.
Aged
Generally describes a cheese that has been cured longer than six months. Aged cheeses are characterized as having stronger, fuller and sometimes sharper flavours than medium or young cheeses.
Aging
Often referred to as curing or ripening, aging is the process of holding cheeses in carefully controlled environments to allow the development of ingredients that usually accentuate the flavour of the cheese.
Apperance
A term referring to all visual assessments of cheese, from its wrapping, rind, colour and texture, to how it looks when handled, broken or cut.
Aroma
A general term for the odour or scent of cheese. Aromas may also specify particular tastes or scents, such as fruity, earthy, oily and nutty. The outer rind of the cheese may have a different odour than the interior. The aroma of any cheese is most distinctive when the cheese is first cut into.
Artisan
A term describing cheese made in small batches, often with milk from a limited number of farms or animals. Usually characterized by unique texture or taste profiles.
Bitter
An unpleasant flavour — usually an aftertaste. It is more often found in cured cheeses with high-moisture content.
Bloomy Rind
A descriptive term for an edible cheese rind that is covered with a harmless, flavourful growth of white mold. The bloomy rind is formed by spraying the cheese surface with Penicillium candidum before curing. Bloomy-rind cheeses, such as Brie, Camembert and some Chèvres, are classified as soft-ripened.
Body
Represents the physical attributes of cheese when touched, handled, cut or eaten. A cheese can also be touched to determine its age.
Brine
A water and salt solution in which some cheese varieties are washed or dipped during the cheese making process. Cheeses such as Feta are packed or stored in brine which gives it a salty taste.
Buttery
A descriptive term for cheese with a high fat content, such as double and triple crèmes, or cheese with a sweet flavour and creamy texture similar to butter.
Chèvre
Most commonly refers to all soft fresh goat cheeses, regardless of their country
of origin.
Clean
A descriptive term for cheese that is free of unpleasant aromas and off flavours. Could also be described as a lack of lingering aftertaste when eating cheese.
Creamy
A descriptive term for cheese texture or taste. Creamy texture is soft, spreadable and sometimes runny. Creamy flavours are characterized as rich and can be associated with enriched cheeses, such as double or triple crèmes.
Culture (Starter)
A culture that normally consists of varying percentages of lactic acid, bacterial / mold spores, enzymes or other organisms and natural chemicals. Starter cultures speed and control the process of curdling milk during cheese making. They also lend flavour characteristics to the cheese.
Curd
Curdled milk from which cheese is made.
Cylinder / Log
Several types of cheeses are formed into this common style — a round face approximately 3 inches in diameter and 12 to 14 inches in length.
Disk
A cheese set in a disk style, such as Brie or Camembert. This style allows for quick aging of the cheese, from the outer edges to the inner core
Family
A term for cheese varieties that share similar characteristics.
Fromage
The French word for cheese
Mold
A condition created by the growth of various fungi during ripening, contributing to the individual character of cheese. Surface molds ripen from the outside in. Internal molds, such as those used for Blue-veined cheeses, ripen throughout the cheese.
Natural
A general classification for cheese that is made directly from milk. Whether the milk is pasteurized or unpasteurized has no bearing on the designation as natural.
Pasteurization
The process of heating milk to a specific temperature for a period of time to destroy any unnecessary bacteria.
Penicillium
The ingredient used to develop molds on certain cheeses during ripening. Penicillium candidum is used to develop many soft-ripened cheeses, such as Brie.
Raw Milk
Milk that is not pasteurized.
Rennet
An extract from the membrane of a calves' stomach that contains rennin, an enzyme that helps in coagulation of milk or separating curds from whey.
Rind
The outer surface of cheese. A rind varies in texture, thickness and colour.
Ripening
The chemical and physical alteration of cheese during the curing process
Salting
A step in the cheese making process that involves the addition of salt. Salt is used to help preserve cheese, as well as to enhance its flavour
Semi-Hard
A classification of cheese based on body. Cheddar and Gouda are examples of semi-hard cheeses.
Sharp
A descriptive flavour term referring to the fully developed taste of aged cheeses, such as Cheddar, Provolone and various blue-veined varieties.
Soft-Ripened
A classification of cheese based upon body. Brie and Camembert are examples of soft-ripened cheese varieties.
Specialty Cheese
A term used to classify cheeses of exceptional quality.
Surface-Ripened
A term referring to cheese that ripens from the exterior when an edible mold, yeast or bacteria is applied to the surface. Bloomy-rind cheeses, like Brie and Camembert are surface-ripened.
Texture
A general term for the fabric or feel of cheese when touched, tasted or cut.
Whey
The watery part of milk that separates from the curds during the first step of the cheese making process.