Cheese Glossary

ANNATTO

Annatto is a dye obtained from a South American plant, used as a natural colourant in cheeses.

AFFINAGE

French word for the aging or ripening of cheese.

ALPINE

A style of cheese that originated in the Alps according to centuries-old traditions and methods. eg Comte, Gruyere, Emmental.

AMMONIATED

A term used to describe when a cheese has become over-ripe resulting in a strong aroma and flavour of ammonia.

ARTISINAL 

Produced primarily by hand in small batches using traditional tools and techniques.

BREVIBACTERIUM LINENS (B. LINENS)

Bacteria encouraged to grow on the surface of washed-rind cheese. Impart a distinctive reddish colour to the rind of the cheese.

CASEIN

Proteins found in milk.

COAGULATION

The separation of curds and whey.

COOKED

Adding temperature to curds to expel whey.

CULTURES

A combination of lactic acid bacteria, mould spores, enzymes or other microorganisms that help form the flavour and texture of a cheese.

CURD

Coagulated milk protein.

DOUBLE CREAM

A cheese that consists of at least 60% butterfat in dry matter.

DRY MATTER

All the components of cheese except the liquid, including protein, fat, sugar and minerals.

EYES

Large pockets/holes found in cheese, created by Propionibacterium shermanii – a bacteria found in milk and dairy products that break down lipids into free fatty acids and ferments lactate resulting in CO2 to form, creating large ‘eyes’.

FARMHOUSE/FARMSTEAD 

Cheese made on the farm with farmers own milk.

 

 

HOMOGENISED

The process of breaking down the fat molecules in milk so that they stay integrated rather than separating as cream.

LACTOSE 

Sugar found in milk.

LACTIC ACID

Acid created in milk during cheesemaking when Starter Culture or natural bacteria in the milk consumes the milk sugars (lactose) and produces lactic acid as a byproduct.

LIPASE 

An enzyme that attaches itself to the fats in milk and breaks them down into fatty acids. Used to improve the flavour of some cheeses.

MICROBIAL RENNET 

A rennet created artificaly considered suitable for vegetarians.

PASTEURISATION

Milk that is heat treated to 161F (72C) for 15 seconds to kill off any potential harmful bacteria.

RAW MILK

Milk that is in it’s natural state (has not been treated)

RENNET 

A substance than contains the enzyme rennin that coagulates milk resulting in the separating of curds from whey.

STARTER

Bacteria which is added to milk to speed up the process of coagulation by consuming lactose to produce lactic acid which raises the PH pf the milk, resulting in curds to form.

TERROIR

The environmental factors that characterise cheese. This can be climate, soil, animal, geography or feed.

THERMISED

The method of sanitising raw milk with low heat (less than 160F for less than 15 seconds)

TRIPLE CREAM

Cheese that contains over 72% butterfat in dry matter.

TYROSIN

Amino acids that cluster snd form in aged cheese.

ULTRA-FILTRATION

The process of passing milk under pressure through a porous membrane to seperate components of milk i.e the fats in milk.

WHEY 

The liquid (milk serum) which is separated from the curd during cheesemaking.

 

X
#main { padding-top: 0; }