Annatto is a dye obtained from a South American plant, used as a natural colourant in cheeses.
French word for the aging or ripening of cheese.
A style of cheese that originated in the Alps according to centuries-old traditions and methods. eg Comte, Gruyere, Emmental.
A term used to describe when a cheese has become over-ripe resulting in a strong aroma and flavour of ammonia.
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.
Proteins found in milk.
The separation of curds and whey.
Adding temperature to curds to expel whey.
A combination of lactic acid bacteria, mould spores, enzymes or other microorganisms that help form the flavour and texture of a cheese.
Coagulated milk protein.
A cheese that consists of at least 60% butterfat in dry matter.
All the components of cheese except the liquid, including protein, fat, sugar and minerals.
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’.
Cheese made on the farm with farmers own milk.
The process of breaking down the fat molecules in milk so that they stay integrated rather than separating as cream.
Sugar found in milk.
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.
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.
A rennet created artificaly considered suitable for vegetarians.
Milk that is heat treated to 161F (72C) for 15 seconds to kill off any potential harmful bacteria.
Milk that is in it’s natural state (has not been treated)
A substance than contains the enzyme rennin that coagulates milk resulting in the separating of curds from whey.
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.
The environmental factors that characterise cheese. This can be climate, soil, animal, geography or feed.
The method of sanitising raw milk with low heat (less than 160F for less than 15 seconds)
Cheese that contains over 72% butterfat in dry matter.
Amino acids that cluster snd form in aged cheese.
The process of passing milk under pressure through a porous membrane to seperate components of milk i.e the fats in milk.
The liquid (milk serum) which is separated from the curd during cheesemaking.