Cheese Jargon

Cornish Yarg Cheese

A useful A to (almost)Z of some of the common terms used on the site and in cheese-making.

Affinage: The art of maturing cheese to its maximum flavour.

Annatto: Using seeds from the annatto bush, Annatto is used as a reddish colouring agent for cheeses such as Red Leicester and Double Gloucester or is sometimes used for washing the outside of the cheese.

Artisanal: Where the cheese-maker continues to play a key role in the quality definition of the cheese.

Bloomy Rind: Also referred to as 'mould-ripened', meaning a white mould-growing rind.

Cooked Cheeses: distinctive by the fact the curd, once cut, is heated whilst still in the whey.

Co-operative/ Fruiterie: cheese is made in a single dairy, with the milk supply coming from a co-operative.

Farmhouse Cheese: Cheese produced on a farm by traditional methods using only raw milk from their own livestock.

Fresh Cheese: Cheese which is ready to eat after drainage, requiring no further curing and no ageing.

Pasteurised: partial sterilization through heat, which kills any micro-organisms in the milk. This usually lessens the flavour profile, but also gives a more consistent quality.

Pate: Interior of the cheese.

Pong: the best cheese shop in the world!

Raw milk: unpasteurised natural milk, not having been processed in any way.

Scalding: Curd is heated for a longer period of time, the whey separates creating a slightly "rubbery" texture which can be seen on cheeses such as Abondance and Emmental.

Washed Rind: refers to the washing of the exterior of the cheese, with brine, annato or with alcohol. Cheeses are washed periodically during affinage, depending upon the style of the cheese.

Comments

Youle
Posts: 10
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new comment
Reply #10 on : Sun September 02, 2012, 15:55:11
I do something silamir, minus the cream cheese, in the crock pot. It's a meal! Yours looks delish and WAY healthier than mine. Lol Thanks for sharing at Church Supper. Have a blessed week!Everyday Mom's Meals

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