Category: Cheese Glossary

Now that we’ve come to the end of our cheese glossary, we thought we’d share which of the words we shared with you were our favorite! Affineur This very fancy term indicates a person who ages cheese. They will decide when it is perfectly ripe and ready for you to eat. Burrata – this is … Read more

The time has come; we’ve reached the end of our cheese glossary! Read on to find the cheese terms you need to know from the letters V, W, X, Y, and Z. Vegetable Rennets These are rennets extracted from organic sources such as thistles, nettles, or fig leaves. Washed Curd A cheesemaking process in which … Read more

We continue our cheese glossary with the letters T and U! Terroir This French term denotes the effects that geography and different environments have on food. It is particularly used in reference to cheese and wine. It includes climate, soil, and terrain, as well as the techniques used in growing. These may be based on … Read more

A treat for you today: two letters from our cheese glossary! Quarter Wheel A quarter of a 20-pound wheel of cheese. Queso The Spanish word for cheese. Raclette Raclette (ra-klet) is a semi-firm, salted cheese made from cow’s milk. It originated in the Swiss canton of Valais, but is today also produced in the French … Read more

We return to our cheese glossary for the letters N and O!   Natural A general term for cheese that has been made directly from milk, whether it is pasteurized or unpasteurized. It can also refer to the cheesemaking process itself of coagulating or curdling the milk, stirring and heating the curd, draining the whey and … Read more

It’s time to return to the cheese glossary. Onto the letter L! Lactose A type of sugar found naturally in milk. Lacy Swiss Lacy Swiss was invented by Alpine Lace Brands in 1985 in response to the growing need for healthier alternatives.  This cheese is closely related to Swiss cheese, but the whole milk used … Read more

We’re bringing you three letters from the cheese glossary today: I, J and K! Industrial This refers to cheeses that are made using highly automated manufacturing processes. The milk for the cheese will often come from multiple farms rather than from a single origin. Inoculation Adding starter cultures to milk to begin the cheesemaking process. … Read more

It’s time for the letter H in our cheese glossary. Half-wheel Sometimes called a split. Wheels of cheese are sometimes split horizontally or vertically, mostly so that shops can take less cheese at once. Halloumi A semi-hard, unripened, brined cheese made from a mixture of goat’s and sheep’s milk. It is og Greek origin and … Read more