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Home/Cheese Glossary

Category: Cheese Glossary

Mozzarella
Cheese Glossary

Our Favorite Cheese Words!

By millieepona / Date Dec 10.2019

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!

Mozzarella

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 such a delicious cheese that you must try!

A fresh Italian cheese made from mozzarella and cream. It has an outer shell of mozzarella, filled with stracciatella and cream. Stracciatella is a cheese made from Italian buffalo milk and is made up of small, creamy shreds.

Friable

This means a cheese that crumbles easily.

Grana 

This comes from the Italian word for grain and refers to a group of hard, grainy cheeses. These include Asiago, Grana Padano and Sapsago.

Hooping

The process of putting fresh curds into mold forms.

Kashta

A very creamy cheese originating from the Middle East. It is sometimes baked or simply eaten with honey. This cheese is almost a dessert!

Limburger – such an unusual cheese and another must-try!

Limburger is rated as one of the stinkiest cheeses in the world! It is a spreadable cheese with an almost bitter flavor. A rind washed cheese, it has a distinct brown-colored rind with semi-soft, ivory cheese inside. It can be quite mild but it also has a distinct grassy and mushroom taste. The aftertaste has a tang to it.

The bacteria Brevibacterium linens causes the odor and the maturing process which creates Limburger. When it is young it has a firm, crumbly texture with a salty flavor, like feta. At six weeks, the edges soften but the center stays firm. By two months it is almost all smooth and creamy and by three months it develops its intense smell and flavor. Limburger originated in the historical Duchy of Limburg, which is now divided between modern-day Netherlands, Belgium, and Germany. However, most Limburger today comes from Germany. Only one company in the United States still makes it, the Chalet Cheese Cooperative of Monroe, Wisconsin. We’re proud to source our Limburger Cheese from Wisconsin.

Marbled

Marbled cheese is usually a blend of Monterey Jack and Colby cheese, marbled together to create a striking effect. Monterey Jack is a buttery, semi-firm cheese that originated in California. It is usually only aged for around a month, making it a fresh, fairly soft cheese to enjoy.

Ovolini

A ball of fresh mozzarella, weighing approximately four ounces.

Stirred-curd Cheese

These are sometimes called granular cheeses. They are made in a similar way to cheddar cheese but do not go through the cheddaring and milling process. It tends to have a higher moisture level than other cheeses. The granular aspect comes from the open look to the
cheese.

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 a particular tradition.

Umami

The fifth taste after sweet, sour, salty and bitter, which is often equated with a savory taste. This was first identified in Japan but is now used worldwide. It is often found in mature, aged cheeses.

Xynomizithra

A Greek sheep and/or goat whey cheese that is made on the island of Crete. It is a soft, white and creamy cheese that has a sour taste. It is commonly served with honey as a dessert.

We hope you enjoyed the cheese glossary! Which was your favorite word? Let us know in the comments below!

Colby
Cheese Glossary

Cheese Glossary: The Letters V, W, X, Y and Z!

By millieepona / Date Dec 03.2019

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.

Colby

Vegetable Rennets

These are rennets extracted from organic sources such as thistles, nettles, or fig leaves.

Washed Curd

A cheesemaking process in which the curds are drained of whey before being rinsed with water and then stirred to rinse off any lactose that natural bacteria might convert to acid. This raises the moisture level and can hasten the aging process for the curd. One example of a washed curd cheese is Colby.

Washed Rind

This refers to cheeses that have been washed in liquids such as brine, whey, beer, cider,
wine, brandy or oil during the ripening process. This keeps the rind moist and encourages growth of an orange bacteria, which can be scraped off, dried, or left to develop into a full rind. One example of a washed rind cheese is Limburger.

Waxed

A cheese covered in wax. This is done for preservation but also creates a distinctive look for cheeses. Many have a specific wax color.

Waxy

A classification of cheese texture.

Weeping

Swiss-type cheeses that release some moisture from their ‘eyes’ may be said to be ‘weeping’.

Whey

The thin, watery part of milk. It separates from the curds when heated and is usually drained away, although some cheeses use the whey in the production of the cheese.

Xynomizithra

A Greek sheep and/or goat whey cheese that is made on the island of Crete. It is a soft, white and creamy cheese that has a sour taste. It is commonly served with honey as a dessert.

Yaroslavsky

A Russian hard cow’s milk cheese with a slightly sour taste.

Yeast

Yeast are single-celled fungi. There are currently 1,500 discovered species. Yeast can be used to change the flavor and texture of cheeses during surface ripening, as well as affecting the aroma of cheese.

Zakusochny 

A Russian soft, blue, cow’s milk cheese.

Zufi 

An Italian cow’s milk cheese similar to ricotta that is made in Piedmont.

What was your favorite term from the cheese glossary? Let us know in the comments below! What would you like to learn about next?

Provalone
Cheese Glossary

The Cheese Glossary: The Letters T and U

By millieepona / Date Nov 21.2019

We continue our cheese glossary with the letters T and U!

Provalone

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 a particular tradition.

Texture

Texture refers to the ‘feel’ of cheese, both in the eating experience and the cutting. Cheese textures can include smooth, grainy, open or closed, creamy, flaky, dense, or crumbly.

Thermalized

Milk that has been treated at temperatures higher than 160F for less than 15 seconds. It is less temperature and time than pasteurization. It is often used in the production of blue cheese.

Thermophilic Cultures

Common cheesemaking cultures that work at temperatures above 100°F.

Triple cream

Cheeses that have more than 72% butterfat content. They are very rich and creamy, as you would expect, and pair well with fruit and wine to cut through the richness.

Turophile

If you’re reading our blog then you are probably a turophile! This term means a cheese lover. It comes from the Greek turos, for cheese, and phil, for love.

Umami

The fifth taste after sweet, sour, salty and bitter, which is often equated with a savory taste. This was first identified in Japan but is now used worldwide. It is often found in mature, aged cheeses.

Unripened

Cheeses that have not been aged. They are sometimes called fresh cheeses and include cheeses such as mozzarella.

You can see our other cheese glossary posts here. We’ve come all the way through the alphabet and we’ll be carrying on through so that you’ll learn about cheese from A to Z!

What has been your favorite thing to learn from the cheese glossary? Let us know in the comments below!

Cheese Glossary: The Letter S

By millieepona / Date Nov 14.2019 / Category Cheese Glossary

Swiss Cheese

Salting

The process of adding salt to cheese! Salt can be added when the cheese is still in curd form or it can be rubbed on after the cheese is pressed, depending on which cheese it is. A salt solution can also be used. This is known as brining. Whilst some of the flavor of cheese is achieved through salting, the process also preserves the cheese.

Semi-hard

Cheeses vary from hard to soft based on their body and texture. Cheddar and Swiss are examples of semi-hard cheeses.

Semi-soft

Semi-soft cheeses are usually made from whole milk and melt when heated.

Sharp

A flavor term referring to the fully developed flavor of aged cheeses. Cheeses that might be sharp include Cheddar, Provolone and blue-veined cheeses like Danish Blue.

Smoked

Smoked cheese is produced in a similar way to smoked meats. There are various ways to do this including adding smoking over wood or adding liquid smoke to brine. We stock a wide variety of smoked cheeses.

Soft

Cheeses with a high moisture content. They are usually set with the addition of lactic acid cultures and include cheeses such as cottage cheese, mascarpone, and ricotta.

Soft-ripened

These cheeses, such as Brie and Camembert, have a thin white or cream rind that is soft and edible. They are usually soft inside and have a luscious, creamy texture.

Stabilizer

An ingredient added to products, including cheese, to improve consistency and texture.

Starter

A culture that normally has varying percentages of lactic acid, bacteria or mold spores, enzymes or other microorganisms and natural chemicals. Starter cultures control the process of curdling milk during cheesemaking by converting lactose to lactic acid. They can also give the cheese particular flavor and characteristics.

Stirred-curd Cheese

These are sometimes called granular cheeses. They are made in a similar way to cheddar cheese but do not go through the cheddaring and milling process. It tends to have a higher moisture level than other cheeses. The granular aspect comes from the open look to the
cheese.

Stretched

Cheeses that have stretched curds are kneaded with hot water, which gives them a fibrous structure. The most common example would be mozzarella.

Surface-ripened

Cheeses that ripen from the outside in when a mold, yeast or bacteria is applied to the surface.

Swiss

A holey, semi-hard cheese with a creamy color, Swiss cheese has a nutty, slightly piquant flavor whilst simultaneously being somewhat creamy. The process of making Swiss cheese involves natural bacteria consuming the lactic acid in the cheese. This releases carbon dioxide gas, which forms bubbles that become the holes in the cheese. These are often referred to as “eyes”.

We hope that you continue to enjoy our cheese glossary!

Raclette
Cheese Glossary

Cheese Glossary: The Letters Q and R

By millieepona / Date Nov 07.2019

A treat for you today: two letters from our cheese glossary!

Raclette

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 regions of Savoie and Franche-Comté. The term raclette derives from the French racler, meaning “to scrape”. Raclette cheese is heated, either in front of a fire or by a special machine, then scraped onto diners’ plates.

Raclette is mentioned in medieval writings and was then known in the German-speaking part of Switzerland as Bratchäs, or “roasted cheese.” Traditionally, the Swiss cow herders used to take the cheese with them into the mountains. They would cook it by the campfire and scrape it onto bread. Now, electric table-top grills with small pans make the job of melting the cheese easy and fun. Each guest fills their small pan, known as a coupelles, with cheese and melts it before adding it to their plate.

Raw milk

This is simply the term for milk that has not undergone pasteurization.

Rennet

This comes from the membranes of calves’ stomachs and contains rennin, an enzyme. This aids in coagulating milk or separating curds from whey. There are also vegetarian forms of rennet that can be commercially produced from fungi.

Rind

The outer surface of the cheese. Rind can vary from soft to hard as well as in thickness and color. Natural rinds exist but some are produced from a harmless mold.

Rindless

Cheese without a rind. Some of these are not ripened so they won’t develop a rind and others are protected with a coating or plastic film.

Ripening

The aging process that cheese goes through.

Rustic

A term for cheeses that are earthy in flavor and aroma.

Swiss Cheese
Cheese Glossary

Cheese Glossary: The Letters N and O

By millieepona / Date Oct 29.2019

We return to our cheese glossary for the letters N and O!

Ohio Swiss Cheese

 

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 collecting or pressing the curd.

Natural Rind

A rind that forms naturally on cheese whilst it is drying and ripening. Ripening agents or washing are not used to create the natural rind. Most semi-hard and hard cheeses will have this, including Parmesan and Romano Pecorino.

Nutty

Cheeses with a nut-like flavor, such as Swiss cheeses.

Oily

This can describe the body, flavor or aroma of a cheese.

Open

A term applied to cheese varieties containing small holes that develop during the manufacturing process. These holes may be small or large, densely patterned or randomly scattered, and irregular in shape. Air might be introduced through punctures made with steel pins, such as in the production of blue-veined cheeses. These pin holes are not the same as the open ‘eyes’ that form during fermentation of cheeses such as Swiss cheese.

Organic

Grown without the use of chemical pesticides or fertilizers.

Overripe

A cheese that has gone past its best. It has likely become too soft.

Ovolini

A ball of fresh mozzarella, weighing approximately four ounces.

Oxidation

This can cause cheese to become bleached or dry, depending on how it has been packaged.

We have come to the halfway point of our cheese glossary and we are really enjoying teaching you all about the different terms associated with cheese. We hope it is helping you to learn more about the cheeses that you love. What would you like to learn about next? Let us know in the comments below and we will make it the focus of our next set of posts!

Manchego
Cheese Glossary Uncategorized

Cheese Glossary: The Letter M

By millieepona / Date Oct 19.2019

Another letter for our cheese glossary today!

Manchego

Manchego

Manchego is a sheep’s milk cheese from Spain. The shape of Manchego cheese is very characteristic and defined.  It has an intense taste and crumbly texture which makes it perfect for eating alone. It has a rich golden color and small holes. It is traditionally made with grass molds so it has a very distinctive zigzag pattern on the cheese. It appears as a herringbone pattern n the rind, which is inedible.

The rich, semi-firm product is aged in natural caves for two to six months, giving it a zest and exuberant flavor. It is always aged for a minimum of two months. There are significant changes in the flavor over time and sometimes in Spain, you will see it served in a variety of ages.

Manchego cheese is made in the La Mancha region of Spain. It has a long historical and literary tradition, as it was mentioned by Cervantes in the legendary “Don Quixote of La Mancha”.

It is made from the whole milk of the Manchega sheep, which are only bred in the La Mancha region. Archaeological remains show that a cheese like Manchego may have been made as far back as the Bronze Age.

Marbled

Marbled cheese is usually a blend of Monterey Jack and Colby cheese, marbled together to create a striking effect. Monterey Jack is a buttery, semi-firm cheese that originated in California. It is usually only aged for around a month, making it a fresh, fairly soft cheese to enjoy.

Medium-aged

A semi-hard or hard cheese that has usually been aged for three to six months.

Mozzarella

Mozzarella is a semi-soft cheese. Due to its high moisture content, it is traditionally served the day after it is made, but can be kept in brine for up to a week or longer when sold in vacuum-sealed packages.

Derived from the Neapolitan dialect spoken in Campania, mozzarella is the diminutive form of mozza (“cut”) or mozzare (“to cut off”) derived from the method of working. The term is first mentioned in 1570, cited in a cookbook by Bartolomeo Scappi, reading “milk cream, fresh butter, ricotta cheese, fresh Mozzarella, and milk”.

Citric acid and milk are combined and then heated until the mixture is ready to have rennet added. At this point, the curds and whey will have separated and the curds will be cut. They are the removed, stretched and kneaded until they become the cheese that we recognize.

Muenster

Muenster cheese is a mild, white cheese with a reddish-orange rind made from paprika. This can be eaten but is often cut off. It is semi-firm in texture with a mild smell that stronger as it ages. Muenster cheese is currently made in Germany, France, and the United States. It was originally made by Benedictine monks that migrated to the Alsace region of France. The cheese was created to save milk and feed numerous people. The original name “munster” comes from the word monastery.  Authentic French Muenster cheese is made from the milk of cows that graze in the Vosges mountains of eastern France. Today, farmers still use traditional methods of cheese-making.

Are you enjoying learning about cheese? Let us know in the comments!

Lucerne
Cheese Glossary

Cheese Glossary: The Letter L

By millieepona / Date Oct 17.2019

It’s time to return to the cheese glossary. Onto the letter L!

Lucerne

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 to produce swiss cheese is replaced with low fat milk to provide a healthier alternative with a lower fat content. It gets its name from the lacy appearance of the slices, which usually have a creamy, ivory color to them. It has a delightfully light and nutty flavor. If you follow a lactose-free diet, then this cheese is naturally free of lactose.

Lacy Baby Swiss

Lacy Baby Swiss is a young, semi-soft cheese distinguishable by its myriad of small holes. Baby Swiss is made by substituting water for the milk’s whey to slow bacterial action compared to a traditional Swiss Cheese. The Lacy version has smaller holes and a milder flavor, as well as the lower fat and sodium content found in Lacy Swiss.

Limburger

Limburger is rated as one of the stinkiest cheeses in the world! It is a spreadable cheese with an almost bitter flavor. A rind washed cheese, it has a distinct brown-colored rind with semi-soft, ivory cheese inside. It can be quite mild but it also has a distinct grassy and mushroom taste. The aftertaste has a tang to it.

The bacteria Brevibacterium linens causes the odor and the maturing process which creates Limburger. When it is young it has a firm, crumbly texture with a salty flavor, like feta. At six weeks, the edges soften but the center stays firm. By two months it is almost all smooth and creamy and by three months it develops its intense smell and flavor. Limburger originated in the historical Duchy of Limburg, which is now divided between modern-day Netherlands, Belgium, and Germany. However, most Limburger today comes from Germany. Only one company in the United States still makes it, the Chalet Cheese Cooperative of Monroe, Wisconsin. We’re proud to source our Limburger Cheese from Wisconsin.

Lipolysis

This refers to a process that takes place during cheesemaking. Milk contains a fat (or lipid) called triglyceride. Using enzymes called lipases, the fatty acids in triglyceride are separate from the glycerol. They become free fatty acids that have taste and aroma. Without this process, cheese would be incredibly bland.

Lucerne

Lucerne Cheese is a young, semi-soft cheese with small holes, somewhat similar to Baby Swiss.  It has a very mild flavor that is both light and smooth. It’s also lower in fat and sodium than Swiss cheese, making it a delicious favorite for those counting calories or watching their sodium intake.

Is there anything else you would like us to define in the cheese glossary? Let us know in the comments!

Cheese Glossary

Cheese Glossary: The Letters I, J and K

By millieepona / Date Oct 03.2019

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. Starter cultures can include mesophiles and thermophiles. Thermophiles perform at a higher temperature than mesophiles.

Intense

A cheese with strong, concentrated aromas and flavors.

Interior Ripened

A cheese where the ripening occurs evenly throughout the entire cheese. The aging process begins in the center and makes its way to the outer edge. These can include hard cheeses such as Cheddar as well as soft cheeses like Brie.

Jarlsberg

The famous Jarlsberg cheese of Norway is known for its distinctive sweet and nutty taste, and of course, those large, round holes. This versatile cheese is ideal for cheese trays, sandwiches, grating, and for use in all types of recipes. As early as the 1830s there was active production of unique cheeses with holes in the Laurvig and Jarlsberg county in the South of Norway. In 1956 Professor Ole M. Ystgaard from the Agricultural University of Norway began doing research on these cheese recipes, recognizing the value of this type of cheese. During his research he developed a semi-hard, medium-fat cheese with large holes, successfully combining the cheese-making traditions with modern technologies. The new cheese was named Jarlsberg Cheese after the county where the earlier version had been made during the 19th century.

Jumping Jack

A marble-based cheese with a mix of jalapeno and habanero peppers added to give it a spicy kick.

Kaas

The Dutch word for cheese.

Kase

The German word for cheese.

Kashta

A very creamy cheese originating from the Middle East. It is sometimes baked or simply eaten with honey. This cheese is almost a dessert!

Kefalotyri 

A traditional Greek-Cypriot cheese made from sheep milk and/or goat’s milk. It is a very hard cheese with a sharp flavor and dry texture. It is sometimes aged for more than a year to create a strong cheese.

Kefir

A fermented milk drink. It resembles a thin yogurt. This is made using kefir grains, a type of mesophilic symbiotic culture which ferments the milk. Sometimes kefir is then used to make cheese. Both kefir and cheese made from the drink are a source of a wide range of probiotics.

We’ll be back with more from the cheese glossary soon. In the meantime, why not try a new cheese from our wide selection? Let us know which you pick and whether you enjoyed it in the comments below!

Havarti cheese
Cheese Glossary

Cheese Glossary: The Letter H

By millieepona / Date Sep 27.2019

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 is salty and slightly squeaky. It can be grilled or fried because it has such a high melting point, making it a great cheese for salads and using as an alternative patty for burgers. It is sometimes aged which gives it a much stronger flavor than the brined version usually available.

Hard

Hard cheeses are those that have been aged so that they have a lower moisture content than fresh cheese. They are often dry and crumbly. Hard cheeses include Parmesan, Gruyere, and Cheddar.

Harp

A tool with cutting wires used to cut the curds.

Hard-grating

Cheeses that are well-aged and easily grated. Often they are used in cooking or at the table to add a finish to a dish. These include Parmesan, Romano Pecorino and Asiago.

Havarti

Havarti Cheese or Cream Havarti (Fløde Havarti in Danish) is a semi-soft Danish cow’s milk cheese. It is rindless, with a smooth surface and a cream or yellow color depending on the type. It has very small and irregular eyes (holes). It has a buttery aroma and a generally sweet taste with a slightly acidic tang. Havarti can be sharp in the stronger varieties, resembling Swiss cheese. It is a washed curd cheese, which contributes to the subtle flavor of the cheese. The cheese will usually be aged for around three months and as it ages it becomes saltier and nuttier.

We also stock Havarti with Dill and Havarti with Caraway for those looking for additional flavor. Dill combines the flavors of fennel, anise, and celery, with a slight bitterness, whilst caraway has a very pungent, earthy anise flavor.

Heat-treated

Milk that is subjected to heat in order to eliminate pathogens and organisms, but at a lower heat than is required for pasteurization. This can have less of an effect on the taste than a full pasteurization process.

Homogenization

A process that breaks down the fat globules found in milk and then incorporates them. This stops the cream from separating and rising to the top.

Hooping

The process of putting fresh curds into mold forms.

Hot Performance

This is simply a term for the response a cheese has to heat.

As always, please get in touch if there is something you want to learn about cheese that we haven’t yet covered! We’re always keen to add more to the cheese glossary as we go along.

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  • Skinny Alternatives (4)
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  • tequila (1)
  • The Shisler's Family (190)
  • Traditions (37)
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  • Uncategorized (61)
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Top rated products

  • Corn Nuts
    Corn Nuts
    Rated 5.00 out of 5
    $6.29
  • sponge candy
    Sponge Candy
    Rated 5.00 out of 5
    $3.49 – $8.49
  • amish butter cheese
    Amish Butter Cheese
    Rated 5.00 out of 5
    $6.99
  • Smoked Bacon
    Streb Meats Fresh Cut Smoked Bacon
    Rated 5.00 out of 5
    $11.39
  • Lacy Swiss
    Lacy Swiss
    Rated 5.00 out of 5
    $6.99

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Contact Info

Hotline Free 24/7:

330-682-2105

Shisler’s Cheese House, 55 Kidron Rd. Orrville, OH 44667.

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