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
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.