Cheese Jargon

6 February 2009 — Features

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

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.

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