A smaller quantity of cheese formed into a mini-wheel or cylinder-like shape.
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 [word] for Provolone.
A descriptive term referring to strong farm-related aromas. Sometimes also called cowy. This characterization does not always indicate a negative quality.
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).
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 [word] of cheese.
A nontraditional form some cheesemakers use in style presentation of their cheese. [Word] Muenster cheese is an example that is readily available in Wisconsin.
The first milk a cow gives after calving. Very high in protein, [word] is used in Spain for the production of Armada, a strong, semi-firm cheese.
An unpleasant, biting flavor — usually an aftertaste. A [word] aftertaste is sometimes associated with variations in manufacturing and curing or aging procedures. It is more prevalent in cured cheeses that have a high-moisture content. [Noun form] is often confused with astringency. True [noun form] is a sensation that is typified by the aftertaste of grapefruit peel.
The French word for [word variation] that is used in reference to the [word variation]-veined cheese varieties. [Word variation] molds are typically Penicillium roqueforti or Penicillium glaucum. Famous varieties include [word], Gorgonzola and Stilton.®
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 [word].
A descriptive term for an edible cheese crust that is covered with a harmless, flavor-producing growth of white Penicillium mold. The [word] 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. [Word] cheeses, such as Brie, Camembert and some Chèvres, are classified as soft-ripened.
A characteristic of cheese varieties that develop [word form] or green streaks of harmless, flavor-producing mold throughout the interior. Generally, [word form] gives cheese an assertive and piquant flavor.
A ball-shaped style, typical of Provolone cheese. [Word] weighs approximately 5 pounds.
A ball-shaped style, typical of Provolone cheese. [Word] weighs approximately 2 pounds.
A term describing a traditional-size Fresh Mozzarella ball, weighing 1-3/4 ounces. [Word] translates from Italian to English meaning little mouthfuls.
Represents the physical attributes of cheese when touched, handled, cut or eaten. The [word] 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.
A nontraditional style in the Pasta Filata cheese family. Cheesemakers will take strands of this type of cheese and [word form] them for a special appearance.
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 [word].
A step in the manufacture of some cheese varieties where the whole cheese is floated briefly in a [word form] solution. [Word] is common in the production of Mozzarella, Provolone, Swiss, Parmesan and Romano cheeses.
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.
During the curing process, washed-rind cheese varieties are [word] 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 [word] or rubbed with a vegetable oil.
A naturally occurring protein hormone from the pituitary gland of cattle that affects the amount of milk produced by dairy cows.
Cheese in its original manufactured form, such as a 40-pound block of Cheddar.
The liquid which remains after churning butter from cultured cream. The liquid remaining after churning sweet cream is sweet cream [word].
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 [word form].
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