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Eat Wisconsin Cheese - Cheese production glossary Category: Agriculture and Industry > Cheese production Date & country: 27/04/2011, USA Words: 279

Acid
A descriptive term for cheese with a pleasant tang and sourish flavor due to a concentration of acid. By contrast, a cheese with a sharp or biting, sour taste indicates an excessive concentration of acid which is a defect.

Acrid
A term used to characterize cheese that is sharp, bitter or irritating in taste or smell.

Affine
(1) The French word meaning to finish or refine. A washed-rind cheese, for example, may be affine au marc de borgogne, meaning the rind has been washed with marc, a white brandy made from grape pomace during curing. (2) The process of curing cheeses. (3) One who finishes or cures cheese would be an affineur.

Affineur
One who cares for the aging of cheeses.

Aftertaste
The last flavor sensation perceived after tasting a cheese. Pronounced aftertastes 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 more pronounced and fuller, sometimes sharper flavors than medium-aged or current-aged 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 microorganisms that usually accentuate the basic cheese flavors. See Curing and Ripening.

American
A descriptive term used to identify the group of American-type cheeses which includes Cheddar, Colby, granular or stirred-curd, and washed or soaked-curd cheeses. Monterey Jack is also included in this group.

Ammoniated or Ammoniacal
A term describing cheese that either smells or tastes of ammonia as a result of being overripe or mishandled (i.e., held at fluctuating temperatures). This condition may afflict the rinds of cheese varieties with white mold (bloomy) rinds, such as Brie, Camembert and Ch

Annatto
A natural vegetable dye used to give many cheese varieties, especially the Cheddars, a yellow-orange hue. Annatto is odorless, tasteless and is not a preservative.

Appearance
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.

Aroma
A general term for the odor or scent of cheese. Cheese may lack aroma or display aromas, which range from faint to pronounced, depending upon the cheese variety. Aroma is closely allied to flavor, although cheese with a distinct odor may exhibit a mild flavor while cheese lacking odor may present a strong flavor. Aromas may also specify particular...

Aromatic
A descriptive term for cheeses with distinct, pronounced aromas.

Artisan
A term describing cheese made in small batches, often with milk from a limited number of farms. Having unique texture or taste profiles developed in small sealed production or by specialized producers.

Assertive
A term indicating the presence of a pronounced taste or aroma.

Astringent
A term descriptive of a harsh taste with a puckery, almost medicinal quality.

Baby
A smaller quantity of cheese formed into a mini-wheel or cylinder-like shape.

Ball/Round
A style that ranges from a very small sphere, as with Fresh Mozzarella (the size of a cherry), to larger than a softball for a Gouda or Edam cheese ball, and a Boccini or Bocci ball for Provolone.

Barny or Barnyardy
A descriptive term referring to strong farm-related aromas. Sometimes also called cowy. This characterization does not always indicate a negative quality.

Barrel
A natural style of Cheddar cheese specifically produced for the manufacture of Pasteurized Process cheeses meant to be further processed (i.e., natural variety shredded cheese and a range of processed cheeses).

Basic Ingredient
A term usually referring to the milk source from which a cheese is made, such as cow's milk, ewe's milk or goat's milk. Rennet, cultures, enzymes and salt are also considered basic ingredients of cheese.

Basket
A nontraditional form some cheesemakers use in style presentation of their cheese. Basket Muenster cheese is an example that is readily available in Wisconsin.

Beestings
The first milk a cow gives after calving. Very high in protein, beestings is used in Spain for the production of Armada, a strong, semi-firm cheese.

Bitter
An unpleasant, biting flavor

Bleu
The French word for blue that is used in reference to the Blue-veined cheese varieties. Blue molds are typically Penicillium roqueforti or Penicillium glaucum. Famous varieties include Bleu, Gorgonzola and Stilton.

Block
The most common style of cheese produced for wholesale distribution. Descriptive of the size and shape of cheese before it is cut for distribution and sale. It is recognized as one of the major styles of natural cheese and is aged in 20-, 40-, 60- or 640-pound blocks.

Bloomy Rind
A descriptive term for an edible cheese rind (crust) that is covered with a harmless, flavor-producing growth of white Penicillium mold. The bloomy rind is formed by spraying the cheese surface with spores of Penicillium candidum mold before curing. Occasionally, brown, pink or red specks are interspersed through the white mold as it ages or cures...

Blue-veined
A characteristic of cheese varieties that develop blue or green streaks of harmless, flavor-producing mold throughout the interior. Generally, veining gives cheese an assertive and piquant flavor.

Bocci/Boccini
A ball-shaped style, typical of Provolone cheese. Bocci weighs approximately 5 pounds. Boccini is a smaller version of Bocci, typically weighing about 2 pounds.

Bocconcini
A term describing a traditional-size Fresh Mozzarella ball, weighing 1-3/4 ounces. Bocconcini translates from Italian to English meaning little mouthfuls.

Body
Represents the physical attributes of cheese when touched, handled, cut or eaten. The body may feel rubbery, firm, elastic, soft, resilient, yielding, supple, oily, etc. When rolled between the fingers or cut, it may appear waxy or crumbly. Its mouthfeel may be grainy or creamy. A cheese also may be felt to determine its condition of ripeness.

Braided
A nontraditional style in the Pasta Filata cheese family. Cheesemakers will take strands of this type of cheese and braid them for a special appearance.

Brine
A salt-and-water solution in which some cheese varieties are washed or dipped during the cheesemaking process. Certain cheeses, such as Feta, are packed or stored in brine.

Brining
A step in the manufacture of some cheese varieties where the whole cheese is floated briefly in a brine solution. Brining is common in the production of Mozzarella, Provolone, Swiss, Parmesan and Romano cheeses.

Broken Down
Refers to a change in the texture of cheese. For example, cheese may change from a firm, smooth or coarse, curdy or rubbery texture to a waxy (similar to cold butter), mealy or pasty texture.

Brushed
During the curing process, washed-rind cheese varieties are brushed with liquids such as brine, beer, wine or brandy to maintain a moist rind and impart distinctive, earthy flavors. Parmesan and other hard cheeses may be brushed or rubbed with a vegetable oil.

Bulk Cheese
Cheese in its original manufactured form, such as a 40-pound block of Cheddar.

Butterfat
See Fat Content and Milkfat Content.

Butterfat (Fat, Milkfat)
The amount of butterfat/fat in any cheese. Fat content is determined by analyzing the fat in the dry matter of cheese. The fat is expressed as a percentage of the entire dry matter. In reference to cheese fat, milkfat and butterfat are synonymous. See Dry Matter.

Buttermilk
The liquid which remains after churning butter from cultured cream. The liquid remaining after churning sweet cream is sweet cream buttermilk. Also a cultured skim milk.

Buttery
A descriptive term for cheese with a high fat content, such as the double and triple creams, or cheese with a sweet flavor and creamy texture reminiscent of butter.

Caciocavallo
Years ago, Provolone was transported via horseback to market. The common style for this cheese was Caciocavallo. This cheese style is long, slender and cylinder in shape, with a notch around the cylinder's top to accommodate a rope used to tie around the body of the cheese.

Casein
The principal protein in milk. During the cheesemaking process, casein solidifies, curdles or coagulates into cheese through the action of rennet.

Catch Weights
The variable weights of individual pieces of cheese. For example, a 5-pound loaf of Muenster may be slightly over or under 5 pounds.

Chalky (Color)
A desirable attribute referring to the true white color or smooth, fine-grained texture of older Ch

Chalky (Mouthfeel)
A dry, grainy sensation usually caused by insoluble proteins. Sometimes described as powdery. Generally not a desirable characteristic.

Cheddar & Colby
A term used to classify cheeses that share characteristics exemplified by Cheddar that may include the process of manufacture, consistency, texture, odor or flavor. Colby is a Cheddar-type cheese.

Cheddaring
The process used in making Cheddar whereby piles of small curds, which have been separated from the whey, are knit together and cut into slabs. The slabs are then repeatedly turned over and stacked to help drain additional whey and aid in the development of the proper acidity (pH) and body of the cheese. These slabs are then cut or milled into cur...

Cheese Monger
An American term for a knowledgeable cheese sales person.

Chemical
A descriptive term for a cheese aroma or flavor taint which usually indicates improper manufacturing or contamination with foreign materials.

Chunk/Bar
The rectangular configuration is the most common shape of retail cheese cuts. Exact weight cheese is often referred to as a bar of cheese (8 or 16 ounces). Random weight producers describe smaller retail cuts as chunks.

Ciliegini
A term describing the small, traditional size of Fresh Mozzarella, weighing only one-third of an ounce. Ciliegini translates from Italian to English meaning little cherries.

Clean
(1) A descriptive term for cheese that is free of unpleasant aromas and off flavors. (2) A lack of lingering aftertaste when eating cheese (i.e., a clean finish).

Close
A descriptive term for cheese with a smooth, tight texture, such as Cheddar. A close texture contains few, if any, mechanical holes. A cheese with small holes, like Colby, is characterized as open. See Open.

Coagulation (Curdling)
A step in cheese manufacture when milk's protein, casein, is clotted by the action of rennet or acids.

Code Date
A date stamped on a package of cheese that is used to determine the age and quality of the product. It may be a pull date, pack date or sell-by date.

Colby
A Wisconsin original created in Colby, Wisconsin. See Cheddar & Colby.

Cold Pack (Club Cheese)
A blend made from different batches of cheeses the same variety, or two or more varieties of mild and sharp natural cheese that have been ground (comminuted). Unlike processed cheese, Cold Pack is not heat-treated nor cooked at the time of packaging.

Cold Performance
Addresses how the cheese responds to mechanical manipulation, such as cubing, shredding and grating. (Shredding produces short, thin strips of cheese. Grating shatters hard cheese into small granules.)

Color
The color of the rind and the interior of any cheese is an indication of its variety, condition and quality. In all cases, the color should be characteristic of the cheese type. Cheese colors naturally range from snow-white to deep yellow. Orange cheeses, such as Cheddar, are colored with annatto

Comminuted
Breaking down or grinding cheese into small particles through a mechanical, cutting action. Cheese that has been comminuted is used in the manufacture of Cold Pack cheese.

Consistency
The degree of hardness or softness of cheese. Classifications of cheese by consistency include soft, semi-soft, semi-firm, firm and hard.

Cooked
(1) Nearly all milk is heated or warmed to some degree during cheesemaking; however, the term cooked is reserved for those varieties whose curd is heated in order to regulate moisture content and degree of hardness. Parmesan curds, for example, are cooked at a higher temperature than Cheddar curds. (2) As a tasting term, cooked refers to a flavor ...

Cowy
See Barny or Barnyardy.

Cowy (Barny)
A descriptive term referring to strong farm-related aromas. Sometimes also called cowy. This characterization does not always indicate a negative quality.

Creams, Single, Double or Triple
A classification of cheese derived from the butterfat content on a dry matter basis. Single Creams contain at least 50% butterfat in the cheese solids (dry matter); Double Creams contain at least 60% butterfat; and Triple Creams contain 72% or more butterfat. See Milkfat Content and Milkfat in the Dry Matter (FDM).

Creamy
(1) A descriptive term for cheese texture or taste. Creamy texture is soft, spreadable and, in some cases, runny. Creamy flavors are characterized as rich and are associated with cream-enriched cheeses, such as double or triple creams. (2) May also refer to color.

Crock
A style term referencing the early days of Cold Pack cheese when it often was packaged in a glazed clay crock. Today, you may still find Cold Pack cheese packaged in such a container.

Crumbles
Some cheeses are impossible to shred or grate but will break apart into small sprinkle size portions. Crumbles is a style for cheeses, such as Feta and Blue, to use on salads, pizzas, etc.

Cubed
A cheese cube is a very small cut (six relatively equal sides) of cheese to induce consumption from a tray of product while socializing.

Culture
See Starter.

Culture (Starter)
A culture that normally consists of varying percentages of lactic acid, bacterial or mold spores, enzymes or other micro-organisms and natural chemicals. Starter cultures speed and control the process of curdling milk during cheesemaking in part by converting lactose to lactic acid. They also lend unique flavor characteristics to the cheese.

Cup
While the crock was Cold Pack's original package of choice, today you will find most products delivered to market in an 8- to 16-ounce plastic cup. Several crumbled products are taken to market in plastic cups as well.

Curd
Curdled milk from which cheese is made.

Curdling
See Coagulation.

Curdling (Coagulation)
A step in cheese manufacture when milk

Curing
The method, conditions and treatment from manufacturing to market, such as temperature, humidity and sanitation, that assist in giving the final cheese product the distinction of its variety. Sometimes used synonymously with aging and ripening. See Aging and Ripening.

Current (Young)
Generally semi-firm, firm or hard cheese varieties that have been cured for two weeks up to 30 days. Such cheeses usually have mild flavors.

Cylinder/Log
Several types of cheeses are formed into this common style

Daisy
A cheese style, traditionally a 22-pound wheel of Cheddar, coated with wax and cheesecloth.

Defect
Any less-than-ideal quality factor in a cheese, often due to improper manufacture, handling or contamination. Defects can refer to packaging, finish, surface, texture or taste.

Degree of Hardness
Categorizing cheese by the degree of hardness is the most universal method used. Federal Standards of Identity dictate the tolerances of moisture and milkfat that can be contained in cheese. Since the amount of moisture and fat in cheese significantly controls the properties of the cheese, using degrees of hardness stands on a legal definition.

Deli or Mini Horn
Basically the same style as a cylinder of cheese. Most often you will find this style in Cheddar, Colby, Colby-Jack and Pepper Jack varieties.

Diced
Very small cubes. Mozzarella is diced as an additional style for foodservice operators. It is easier to portion control diced cheese versus shredded cheese.

Direct Set
A cheese in which lactic acid culture instead of rennet is used to

Direct-set
A cheese in which lactic acid culture instead of rennet is used to direct-set or coagulate the milk.

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.

Double Cream
The French term for cheese containing at least 60 percent butterfat in the cheese solids (dry matter).

Dry Matter
All the components of cheese (solids) excluding moisture (water). Dry matter includes proteins, milkfat, milk sugars and minerals.

Earthy
A descriptive term for cheese varieties with rustic, hearty flavors and aromas. Cheese flavor compounds in this category share qualities with those present in freshly plowed earth or forest litter. Goat, sheep and monastery type cheeses may be characterized as earthy and exhibit assertive flavor and aroma.

Emmentaler
The eyed cheese made in the Emme Valley, Switzerland, sometimes referred to as Swiss cheese.

Emulsifier
A substance or mixture used in the production of processed cheese to create its smooth body and texture. It is composed of the salts of common food acids.

Eye
A void or hole within cheese caused by the formation of trapped gas as a result of fermentation during the curing process. The presence of eyes is typical of Swiss-type cheeses and can range from pin size to pea size or larger.

Family (Group)
A term for cheese varieties that share similar characteristics.

Farmstead
A term describing cheese made on the farm from the milk of that farm.

Fat Content
The amount of butterfat/fat in any cheese. Fat content is determined by analyzing the fat in the dry matter of cheese. The fat is expressed as a percentage of the entire dry matter. In reference to cheese fat, milkfat and butterfat are synonymous. See Dry Matter.

Federal Standards of Identity
Describe the major varieties of cheese and identify the procedures by which they are manufactured, the ingredients they may contain and their moisture and milkfat. For types of cheese not defined by a generic name under these standards, provisions are made for them to be identified by their degree of hardness.

Feed
A descriptive term for cheese that exhibits an odor or taste that is directly related to the particular feed consumed by a cow or other animal before milking. The aroma or flavor may be unpleasant if the feed was turnips, or intriguing if the feed was apples or mountain clover.

Ferme (Fermier)
The French term for farm-produced cheeses.

Fermented
An aroma reminiscent of alcohol fermentations.