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

Filled
A descriptive term for cheese from which all butterfat has been removed and in its place a vegetable oil has been used as a substitute. Filled cheese also is referred to as imitation.

Finish
(1) The process of finishing, refining or curing cheese to desired ripeness. Soft-ripened cheeses are sprayed on the surface with a harmless white mold (Penicillium candidum) whose growth helps ripen the cheese. Depending upon cheese variety, other finishing methods include washing the rinds of cheeses and the daily turning of cheeses. Temperature...

Firm (Hard)
A classification of cheese varieties exhibiting a relatively inelastic and unyielding texture like Asiago, Cotija and Parmesan. Federal Standards of Identity state that firm cheeses have a maximum moisture content of 34 percent and a minimum milkfat content of 50 percent.

Fishy
A descriptive term referring to the unpleasant flavor of overripe, high-moisture cheese varieties. Often associated with ammoniacal flavors.

Flaky
A descriptive term for cheese that breaks into flakes when cut. A flaky quality is typical of Parmesan, Romano, Asiago and Cheddar when aged over 10 to 12 months.

Flat
(1) A descriptive term for tasteless cheese that normally yields a distinct flavor. Cheese with reduced levels of sodium and salt is often referred to as flat. (2) A style of Cheddar weighing from 35 to 37 pounds that has been coated with wax and cheesecloth.

Flavor
A general term for the taste cheese presents as it is eaten. Flavor is detected in the mouth and also by the nose. Flavors, in order of ascending aggressiveness, are described as faint (fleeting), mild (light or bland), pronounced (distinct) or strong (intense). Flavors may also be described by the tastes they resemble, such as nutty, salty, butte...

Fondu
The French word for Process cheese. This term should not be confused with Fondue, a Swiss dish often made with cheese.

Fondue
A Swiss dish often made with cheese.

Force Ripening
A method of speeding the ripening of a cheese by using a warmer environment than normal to naturally ripen the cheese. The cheese may be force ripened at room temperature or in a cooler set at a higher than normal temperature. Ripening may also be accelerated by modifying the enzymes. These cheeses are used primarily in processed cheese and as a f...

Foreign Flavor
See Chemical.

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

Formaggio
The Italian word for cheese.

Fresh
A term typically used to classify cheese varieties that have not been cured, such as Mascarpone, Cottage cheese, Cream cheese or Ricotta. Cheeses that have been cured for very short periods, such as Feta, may also be classified as fresh.

Fresh Mozzarella
A soft Mozzarella with a high-moisture content, meant to be eaten soon after it is produced. In Italy, balls (Bocconcini) of Fresh Mozzarella are stored in water and usually consumed the same day they are made. Due to high-moisture content, Fresh Mozzarella has a very short shelf life.

Fromage
The French word for cheese.

Fromager
A French word to describe a person with in-depth knowledge of cheese. Sometimes spelled Fromagier.

Fruity
A descriptive term for the sweet, fragrant aroma or flavor characteristic of certain semi-soft cheeses, such as Pouy De Montagne or American Muenster, and some hard mountain cheese varieties. Baby Swiss and some Cheddars also present a fruity quality.

Gamey
A descriptive term for cheeses with strong flavors and penetrating aromas.

Gassy
A descriptive term for cheeses in packaging that becomes bloated. This may be a result of an increase in holding temperature or altitude, or it may indicate microbial production of carbon dioxide.

Gem
A style of Cheddar weighing approximately 3 pounds.

Giganti
A very large style of Provolone, typically weighing 200 to 600 pounds and measuring up to approximately 7 feet in length.

Goat
A classification of cheese made from goat's milk.

Goaty
Distinctive flavor of cheeses made from goat's milk.

Gouda and Edam
A category of cheeses referred to as sweet curd cheese.

Grainy
(1) A descriptive term for gritty texture which is desirable in certain hard-grating cheeses, though not to the point of mealiness. Parmesan and Romano exhibit a granular or grainy texture. (2) A flavor term that may be used to describe the grain-like (wheat) flavors that occur as the result of ripening.

Grana
The Italian term for hard-grating cheese referring to a cheese's hard granular texture. Parmesan, Romano, Asiago, Parmigiano-Reggiano, Grana Padano and Sapsago are among the grana-type cheese varieties.

Grassy
A descriptive term for cheese with a weedy taste that is related to the type of feed a cow has consumed prior to milking, such as silage, bitterweed, leeks or onions. See Feed.

Grated
With hard cheeses, such as Parmesan, Romano and Asiago, fracturing the cheese into tiny particles is a common style choice. This allows the user to sprinkle the cheese on top of a dish like seasoning.

Half Moon
A split version of a Longhorn-style cheese.

Half Wheel/Split
A 10- or 20-pound wheel is often too much product for one outlet to handle at once, so many manufacturers split wheels either down the center of the wheel vertically or in some cases horizontally.

Hard
See Firm.

Hard (Firm)
A classification of cheese varieties exhibiting a relatively inelastic and unyielding texture like Cheddar and Swiss. Federal Standards of Identity state that firm cheeses have a maximum moisture content of 34% and a minimum milkfat content of 50%.

Hard-grating
A descriptive term for cheeses, such as Parmesan, Romano and Asiago, that are well-aged, easily grated and primarily used in cooking. Federal Standards of Identity dictate that hard-grating cheeses contain a maximum moisture content of 34 percent and a minimum milkfat of 32 percent.

Hot Performance
Covers the quality of the response of cheese to the application of heat. The behavior of cheese when heated depends primarily on the form of the prepared cheese, the hardness of the cheese and the temperature and length of cooking time.

Individual Portion Pack
Individual packs are great for airlines, consumers to take on picnics or pack into a to-go meal. Just a few years ago, you could only find Cream cheese in this size. Many natural cheese products are now taking advantage of this convenience pack.

Intense
A descriptive term for cheese with strong, concentrated aromas and flavors.

Kaas
The Dutch word for cheese.

Lactic
(1) A general description applied to cheese exhibiting a clean, wholesome, milky and slightly acidic flavor or aroma. (2) The type of organisms included in starter cultures for cheesemaking.

Lactose
Natural sugar found in most milks.

Lactose Intolerance
A human condition in which the digestive system is not able to properly break down the natural sugar found in milk and dairy products. Common symptoms tend to be excessive gas and/or diarrhea.

Lipase
(1) An enzyme found in raw milk, also produced by microorganisms that split fat molecules into fatty acids. (2) Lipase flavor is a term also used to describe rancidity, especially where these flavors are desired in cheeses. See Rancid.

Loaf
This rectangular-shaped style is the standard 5- to 9-pound cut with a 4- by 4-inch face, ideal for deli slicing and consumers or chefs to use in their sandwich creations.

Log
See Cylinder/Log.

Longhorn
A style of cheese, usually Colby or Colby-Jack, weighing approximately 12 to 13 pounds, cylindrical with a 6-inch diameter, about 13 inches long.

Make Procedure
The recipe and procedural steps to make cheese.

Make Time
The period of time required to turn raw milk into finished cheese, ready to go to a curing room.

Mammoth
A style of cheese, usually Cheddar, weighing between 75 and 2,000 pounds.

Mandarini
A Provolone style that weighs approximately 20 to 25 pounds and resembles the shape of an egg. Ropes are tied around the cheese for hanging for proper aging.

Marc
The white brandy or eau de vie made from grape pomace. Marc may be used as a solution for curing washed-rind cheese.

Matieres Grasses
The French term for milkfat in dry matter.

Mechanical Holes
Small, irregular openings in the body of cheese caused by manufacturing methods, not by gas fermentation. Colby, Brick, Muenster and Monterey Jack are varieties with natural, mechanical openings. See Open.

Mechanical Manipulation
The various methods of handling cheese during preparation (i.e., shredding, grating, slicing with a knife, slicing on an electric slicer, crumbling, etc.).

Medium-aged (Mellow)
Generally semi-firm, firm or hard cheeses that have been cured for three to six months. Medium-aged cheeses are usually mellow and smooth textured. Frequently used to describe Cheddars.

Midget
A style of cheese, usually Cheddar, weighing approximately 12 pounds.

Mild (Young)
A descriptive term for light, unpronounced flavors. Mild also refers to young, briefly-aged Cheddars.

Milkfat Content
The fat content of cheese expressed as a percentage of the total cheese weight. Milkfat content depends upon the richness of milk used in cheesemaking and how much moisture is lost during ripening. Synonymous with butterfat.

Milkfat in the Dry Matter (FDM)
The fat content of cheese expressed as a percentage of the total solids of cheese. Most cheeses are in the range of 45 to 55 percent milkfat in the dry matter because the dry matter stays constant in a unit of cheese while moisture content in that cheese may vary.

Mini Horn
See Deli or Mini Horn.

Moisture Content
See Fat Content.

Moisture Content (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.

Mold
(1) A condition created by the growth of various fungi during ripening, contributing to the individual character of cheese. Surface molds ripen from the rind inward. Internal molds, such as those used for Blue-veined cheeses, ripen throughout the cheese. A moldy character can be clean and attractive, or unpleasantly musty or ammoniated. (2) Refers...

Mottled
A defect in cheese appearance characterized by an irregular, splotchy color on the rind or interior.

Mouthfeel
See Texture.

Mouthfeel (Texture)
A general term for the

Mushroomy
A descriptive term for ripened cheese, such as Brie, with an aroma and flavor similar to the clean, pleasant fragrance of mushrooms. The flavor is produced by the surface mold that is related to commercial mushrooms. A mushroom aroma may be detected in other soft or semi-soft varieties. This aroma is also referred to as mildly earthy.

Natural
(1) 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. (2) Refers to the cheesemaking process whereby cheese is made directly from milk by coagulating or curdling the milk, stirring and heating the curd, draining the whey and collecting...

Natural Rind
A rind that develops naturally on the cheese exterior through drying while ripening without the aid of ripening agents or washing. Most semi-hard or hard cheeses have natural rinds that may be thin like that of bandaged Cheddar or thick like that of Parmesan, Pecorino Romano and wheel Swiss (Emmentaler).

Naturally Bandaged
Cheddar cheeses wrapped in cheesecloth and dipped in wax. Prior to vapor-barrier film, this method provided the only way to store Cheddar cheese for storage and shipping. Examples of styles of naturally bandaged Cheddars would be a gem, daisy wheel or a mammoth.

Nutty
A descriptive term for cheese with a nut-like flavor, a characteristic of Swiss types. Cheddars may exhibit a flavor reminiscent of walnuts; fresh goat cheese and Gruy

Off
A term referring to undesirable flavors or odors too faint or ill-defined to be more precisely characterized.

Oil Off
Refers to the separation of oil when cheese melts.

Oily
A descriptive term that may refer to body, aroma and flavor. Cheese held out of refrigeration for extended periods may also appear oily.

Open
A term applied to cheese varieties containing small, mechanical holes that develop as a result of the manufacturing process. The holes may be small or large, densely patterned or randomly scattered, and irregular in shape. The blue mold that grows in Blue-veined cheeses forms around the openings in the lightly pressed curd. Air is introduced throu...

Ost
The Scandinavian word for cheese.

Ovalini
A Fresh Mozzarella ball shape that weighs approximately 4 ounces.

Overripe
A term descriptive of cheese that has passed its ideal state of flavor development or that has become too soft.

Pack Date
A code date put on cheese to indicate the date the cheese was packed by the manufacturer.

Pail
For practical and economic reasons, getting products in an industrial-size container is the way to go. Products packed this way are typically heading for a commercial kitchen.

Paneer
A fresh cheese originally from India. A farmerstyle cheese that would typically be unsalted. This cheese is acid set and has vegetarian appeal because of the lack of animal rennet. The texture is similar to Queso Blanco.

Paraffin
A wax coating applied to the rinds of some cheese varieties for both protection during export and extended life spans. Paraffin may be clear, black, brown, yellow or red.

Part-skim
A term used to denote the manufacture of a cheese, such as Mozzarella, with partly skimmed milk. This yields a lower-fat cheese that may have desirable properties compared to the full-fat cheeses. See Skimmed Milk.

Pasta Filata
Translated literally from Italian, to spin paste or threads. Pasta Filata refers to a type of cheese where curds are heated and then stretched or kneaded before being molded into the desired shape. The resulting cheese has great elasticity and stretches when cooked or melted. Cheeses in this family include Mozzarella, Provolone and String.

Paste
A descriptive term for the interior texture of soft-ripened cheeses, such as Brie, that exhibit a semi-soft to runny consistency.

Pasteurization
The process of heating milk to a specific temperature for a specific period of time in order to destroy any disease-producing bacteria, also checking the activity of fermentative bacteria.

Pasteurized Process Cheese
A blend of fresh and aged, natural cheeses that have been shredded, mixed and heated (cooked) with an addition of an emulsifier salt, after which no further ripening occurs.

Pasteurized Process Cheese Food
A variation of Pasteurized Process cheese containing less fat and a higher moisture content. It differs from Process cheese in that either nonfat dry milk or whey solids and water have been added, thus reducing the percentage of actual cheese in the finished product.

Pasteurized Process Cheese Spread
A variation of Pasteurized Process cheese containing a higher moisture content and lower milkfat content than Process Cheese Food. A stabilizer is added to prevent separation of ingredients.

Pasture-grazed
A term describing cheese made exclusively from the seasonal milk of pasture-grazed animals.

Pear
A Provolone style that weighs between 20 and 40 pounds and resembles the shape of a pear. Ropes are tied around the cheese for hanging for proper aging.

Penicillium
Principal genus of fungi used to develop molds on certain cheese varieties during ripening. Penicillium candidum is used to develop many soft-ripened cheeses, such as Brie; Penicillium glaucum or roqueforti are used for Gorgonzola and Roquefort

Peppery
A descriptive term for cheese with a sharp, pepper flavor. Aged Cheddar may be described as peppery.

Performance
Refers to the way a particular type or variety of cheese responds to handling during preparation, from mechanical manipulation (e.g., slicing, shredding, grating, etc.) in its cold state, to the quality of the cheese's response to heating (e.g., characteristics such as melting, stretching, browning, etc.). Performance also describes how cheese...

Persille
The French translation for parsleyed, which refers to delicately veined Blue varieties, such as Roquefort,

Pickled Cheese
A term used to classify cheeses that are stored and packed in a brine solution, such as Feta.

Piquant
A descriptive term for cheese with an appealing sharpness, flavor or aroma. Aged Asiago, Aged Provolone, and Blue-veined cheeses are sometimes described by this term.

Plastic Curd
A classification of cheeses whose curd is heated and then kneaded to form various shapes. The Italian term for these cheese varieties is Pasta Filata. Mozzarella, Provolone and String are plastic curd-type cheeses and may be described as string-like. See Pasta Filata.

Pressed Cheese
A descriptive term for cheese whose curd has been placed in a mold and literally pressed to form the intended shape of the finished cheese. Fresh, uncured cheese varieties, such as Cream or Feta, and cured cheeses, such as Brick, Cheddar, Parmesan and Romano, are examples of pressed cheese.

Print
A rectangular style of cheese that has been cut from a 40-pound block. Prints are normally 10-pound loaves.

Process Cheese
See Pasteurized Process Cheese.