A
Ageing: Also known as affinage
Affinage: The ageing process of cheese in a controlled environment. Cheeses are stored at specific temperatures and humidity levels during affinage to develop flavour and texture. This process can vary in length, depending on the type of cheese.
Annatto: A natural colouring agent derived from the seeds of the achiote tree. Used to give cheese, like Cheddar, a distinctive orange hue. It is flavourless and is used primarily for visual appeal.
Appenzeller: Produced in the Appenzell region, this cheese is known for its nutty, spicy flavour, which comes from the herbal brine used during ageing.
Ash-Coated Rinds: Some cheeses, particularly goat cheeses, are coated in edible ash to neutralise acidity and encourage the growth of certain moulds. The ash contributes to the cheese’s flavour and appearance. An example is Valençay.
Artificial Rinds: Created using synthetic materials, these rinds are inedible and are designed to protect the cheese during ageing and transportation. They’re common in mass-produced cheeses.
B
Bacteria Culture: Microorganisms are added to milk to start the cheese-making process. These bacteria ferment the lactose (milk sugar) to produce lactic acid, which affects the cheese’s flavour and texture. Different cultures are used for different types of cheese.
Bloomy Rind: Created by white moulds (usually Penicillium candidum), these rinds are soft, white, and sometimes fuzzy. They’re found on many soft cheeses like Camembert and Brie and are generally edible, contributing to the cheese’s creamy texture.
Brevibacterium linens: is a gram-positive, rod-shaped bacterium found in soil and on human skin, where it is responsible for foot odour. It is also used in the production of certain cheeses, such as American Brick, Limburger, Muenster, and Tilsit. This bacterium is employed to create the characteristic red or orange colour and enhance these cheeses’ flavour. B. linens is an obligately aerobic, nonsporeforming, and nonmotile bacterium that grows well in places with high salt concentrations.
Brine: A saltwater solution used in cheese making. Cheese is soaked in brine to add flavour and assist in forming a rind. The brine also acts as a preservative.
Brining: is an essential step in the cheese-making process, particularly for hard cheeses. It involves soaking the pressed cheese in a brine solution to absorb salt and aid in preservation. The brine solution is typically made by dissolving salt in water, and its salinity can vary based on the type of cheese being brined.
C
Casein: The main protein found in milk. During cheese making, casein coagulates to form curds, which are then processed into cheese. Its interaction with elements like rennet and bacteria cultures is crucial in determining the cheese’s final texture.
Catalase: Used occasionally to remove residual hydrogen peroxide from milk, particularly in cheeses where hydrogen peroxide is used as a sterilisation agent.
Calcium Chloride: A salt solution added to pasteurised or homogenised milk before cheese-making to restore calcium balance and aid in curd formation.
Chymosin: also known as rennin, is an enzyme used in the production of cheese. It is a protease found in the stomachs of newborn ruminant animals, where it helps curdle the milk they ingest, allowing for better absorption. Chymosin is widely used in cheese-making to coagulate milk and is essential for forming solid curds.
Cheesecloth: A loose-woven gauze-like cloth used in cheese making for draining curds and wrapping cheese.
Clothbound or Bandaged Rind: These cheeses are wrapped in cloth, often coated in lard or butter, then aged. The cloth allows the cheese to breathe and develop a hard rind. Examples include traditional Cheddar and some artisanal cheeses.
Coagulation: The process of transforming liquid milk into a solid mass (curd) by adding rennet or acid. This is a crucial step in cheese making.
Curds: Solid parts of milk that form during the cheese-making process when acid or rennet is added. Curds are separated from the whey (liquid) and are the basis for the final cheese product.
D
Drainage: The process of removing whey from curds. This can be done using gravity or through pressing. Drainage affects the moisture content and texture of the final cheese.
Debaryomyces hansenii: yeast used in the production of surface-ripened cheeses and is known for its de-acidifying properties, which can influence the flavour and texture of the cheese
Drainage Mat: A mat used in cheese making for draining whey from curds to assist in forming the cheese’s shape and texture.
Dry Salting: The process of applying salt directly to the surface of the cheese. This method is used for cheeses that do not undergo brining.
Debaryomyces hansenii: This yeast is used in the production of surface-ripened cheeses and is known for its de-acidifying properties, which can influence the flavour and texture of the cheese
E
Enzymes: Proteins used in cheese making to speed up chemical reactions. The most common enzyme is rennet, which helps coagulate milk, turning it into curds and whey.
Emmental: Known for its large holes, Emmental is a yellow, medium-hard cheese with a savoury but mild taste. It originated in the Emmental region.
F
Fermentation: The process where bacteria convert carbohydrates (like lactose in milk) into alcohols or acids. In cheese making, this refers to the action of bacteria cultures converting lactose into lactic acid, contributing to the flavour and texture of the cheese.
G
Geotrichum candidum: yeast-like fungus often used in conjunction with other fungi; it helps in the ripening process. It contributes to developing a rind and can impact the flavour and texture of soft cheeses, such as certain goat cheeses. In culture, it produces spreading, white, yeast-like colonies and is characterised by hyphae that appear creeping, mostly submerged, and septate. This fungus is also found in soil, air, water, milk, silage, and the digestive tract in humans and other mammals.
Girolle: The Girolle is a special tool used to create delicate Tête de Moine cheese shavings. This tool consists of a blade that scrapes the cheese, allowing it to form rose-shaped shavings, characteristic of this well-known Swiss cheese. The Tête de Moine cheese is placed on the base of the Girolle, and as the blade is turned, it creates the thin, tasteful cheese flowers.
Gruyère: A hard yellow cheese named after the town of Gruyères. It’s sweet but slightly salty, with a flavour that varies widely with age.
H
Homogenisation: A process where the fat globules in milk are mechanically broken down to create a uniform mixture. While not always used in cheese making, it can impact the texture and flavour of some cheeses.
Herb or Spice-Coated Rinds: Some cheeses have rinds that are covered in herbs, spices, or even flowers, which impart additional flavours. An example is herb-coated goat cheese.
I
Inoculation: The addition of bacteria cultures to milk in cheese making. This step is crucial for developing the cheese’s flavour profile and texture.
Irradiation: A process not commonly used in cheese making, but it involves exposing the cheese to ionising radiation. This is sometimes done for sanitation purposes.
J
Junket: In cheese making, the term sometimes refers to the early stages of milk coagulation. Traditionally, a dessert made from milk and rennet.
K
Knotting: A technique used in making different varieties of cheeses where the curd is tied in a cloth and hung to drain, often resulting in a distinctive shape.
L
Lactose: The sugar present in milk. It’s converted into lactic acid by bacteria cultures during the cheese-making process, affecting the acidity and flavour of the cheese.
Lactococcus lactis subsp. lactis: is a gram-positive bacterium extensively used in the production of dairy products, particularly cheese and buttermilk. It is a dominant acidifying mesophile species. L. lactis subsp. lactis is known for its fast acidification properties and is used as a starter culture in cheese and butter production. It is a facultative anaerobe and plays a crucial role in the dairy industry, contributing to the fermentation process and the development of various dairy products.
Lactococcus lactis subsp. cremoris: Similar to Lactococcus lactis subsp. lactis, but often used for producing creamier, richer cheeses.
Lactococcus lactis subsp. biovar diacetylactis: is a citrate-utilizing lactic acid bacterium commonly used as a starter culture in the dairy industry. This subspecies is known for its ability to produce diacetyl, a compound that contributes to the flavour and aroma of dairy products.
Leuconostoc mesenteroides subsp. cremoris: Produces CO2 and other compounds, contributing to the flavour and texture of cheeses, especially in softer varieties. It is recognised for its technological properties, such as its ability to produce acetaldehyde, dextran, acetoin, and diacetyl and its involvement in fermentation.
Lactobacillus bulgaricus: thermophilic bacteria often used with Streptococcus thermophilus, especially in Swiss-type cheeses. It is also a homofermentative lactic acid bacterium that plays a crucial role in ripening and is considered a probiotic. This gram-positive, rod-shaped bacterium is non-motile, does not form spores, and is non-pathogenic.
Lactobacillus helveticus: Widely used in American Swiss-type cheeses. It’s known for its ability to break down proteins, impacting the cheese’s flavour and texture. L. helveticus is also known for producing bioactive peptides, preventing bitterness, and producing nutty flavours in cheese. It is a species of bacteria closely related to Lactobacillus acidophilus.
Lactobacillus delbrueckii subsp. bulgaricus: Commonly used in the production of yoghurt and some types of cheese. It is a gram-positive, rod-shaped bacterium. This subspecies is non-motile, does not form spores, and is non-pathogenic.
Lactobacillus plantarum: Used in various cheese types for its ability to produce lactic acid. It is a probiotic bacterium found in the mouth, gut, and various fermented foods. It is known for its ability to help break down food, absorb nutrients, and combat harmful organisms in the body.
Lactobacillus casei: Often found in longer-aged cheeses It is a type of lactic acid bacteria that can help break down food, absorb nutrients, and combat harmful organisms in the body. L. casei is used in the industrial production of dairy products and is also found in probiotic supplements.
Lactobacillus rhamnosus: is a bacterium that was previously considered a subspecies of L. casei. It is commonly found in dairy products, fermented milk, and added to various foods as a probiotic.
L’Etivaz: A hard cheese similar to Gruyère, made in the alpine pastures of the Vaud Alps during the summer.
Lipase: An enzyme added to some cheese to develop a specific flavour, especially in Italian and Mediterranean cheeses.
Lysozyme: An enzyme that can be added to some cheese varieties to prevent the growth of certain bacteria, such as Clostridium tyrobutyricum, which can cause late blowing in hard cheeses.
M
Microbial Rennet: A vegetarian alternative to traditional animal rennet, made from microorganisms. This is used in making vegetarian-friendly cheeses.
Mesophilic cultures: are used for a wide variety of cheeses and work best at temperatures around 32°C. They are suitable for most soft and hard cheeses.
Mucor spp.: Used in some traditional cheeses to develop a specific rind and flavour, like in some varieties of Tomme cheese.
N
Natural Rind: The outer layer of cheese that forms naturally during the ageing process without the addition of coatings or other treatments. The rind protects the cheese and contributes to its flavour.
O
Organoleptic Properties: Refers to the aspects of cheese that create an individual experience via the senses, including taste, colour, and odour.
P
Pasteurisation: The process of heating milk to a specific temperature for a set period to kill harmful bacteria. This process is a critical step in many cheese-making procedures.
Pressing: A step in cheese making where weight is applied to curds to expel whey and shape the cheese, which is important for hard cheeses.
Probiotics: Live microorganisms that are beneficial to health. Some cheeses, especially those that are aged and fermented, contain probiotics.
Protease: This group of enzymes breaks down proteins. Different types of proteases can be used to develop various textures and flavours in cheese, especially in the ageing process.
Propionibacterium freudenreichii subsp. shermanii: is a gram-positive, non-motile bacterium that plays a crucial role in the production of Emmental cheese. It is known for its hardiness and is the most resistant species to cold and heat stresses, partially explaining its presence in various food products.
Penicillium roqueforti: is a common saprotrophic fungus used as a fungal starter culture for the production of various blue-veined cheeses, such as Roquefort, Stilton, and Gorgonzola.
Penicillium camemberti: is a filamentous fungus used in the production of Camembert, Brie, Langres, Coulommiers, and Cambozola cheeses, where it forms a hard, white crust. It is the only truly filamentous species used for white mould cheese, contributing to these cheeses’ distinct appearance and flavour.
Penicillium glaucum: is a mold used in the production of certain types of blue cheese, including Bleu de Gex, Rochebaron, Bleu d’Auvergne, and Gorgonzola. It is milder-tasting than Penicillium roqueforti and is used in combination with Penicillium roqueforti in making Stilton. This mould is known for its role in creating the characteristic blue veins and flavour in these cheeses.
Penicillium candidum: is a filamentous fungus used in the production of various cheeses, particularly white mold cheeses such as Brie and Camembert. It is responsible for creating the characteristic white, bloomy rind on the surface of these cheeses.
Pepsin: Sometimes used in combination with rennet, pepsin is an enzyme that further aids in the coagulation process, especially in some traditional cheese-making methods.
Q
R
Rennet: An enzyme used to coagulate milk, helping it to separate into curds and whey. Rennet is key in the cheese-making process and can be animal-based or vegetable-based.
Rind: The outer layer of cheese. Rinds can be natural, washed, brushed, or artificially created, and they often contribute significantly to the flavour and texture of the cheese.
Rindless: These cheeses are made without a rind, either by being contained in a casing, like a mozzarella, or by being too fresh to develop a rind, like a cottage cheese.
S
Spruce planks: spruce are used as aging boards for certain types of cheese. The spruce boards are used for aging cheese. The wood, especially spruce, should be dried for several seasons before being added to a cheese cave. Spruce boards are known to provide benefits such as plenty of air circulation for washed rinds and mould-ripened cheese. Tête de Moine makes a great example.
Starter Culture: Live bacteria are added to milk at the beginning of the cheese-making process. These cultures ferment lactose into lactic acid, playing a crucial role in developing the cheese’s flavour and texture.
Streptococcus thermophilus: is a gram-positive bacterium used as a multifunctional starter culture to produce fermented milk, including yoghurt and hard Italian and Swiss cheeses. It is a fermentative facultative anaerobe with an optimum growth temperature of 40–45 °C, and selected strains grow rapidly in milk.
Sbrinz: A hard cheese made from Swiss alpine milk, similar to Parmesan, but with a more delicate flavour. It’s often used grated over dishes.
Schabziger: Schabziger, also known as sapsago, is a traditional cheese exclusively produced in the Canton of Glarus in Switzerland. It is made from skimmed cow’s milk and a special herb called blue fenugreek.
Saccharomyces cerevisiae: While commonly known for its use in baking and brewing, this yeast species has also been identified in certain cheese varieties, particularly in surface-ripened and blue cheeses
T
Thermophilic Culture: A type of starter culture that thrives at higher temperatures. Used in making cheeses like Parmesan and Mozzarella, which require higher cooking temperatures for the curds.
Transglutaminase: An enzyme sometimes used in processed cheese to improve texture and water-binding capacity.
Triple Cream Cheese: Cheese with extra cream added before the curd-forming process, resulting in a rich, decadent cheese. Examples include Brillat-Savarin and Saint André.
Tête de Moine: Translated as “monk’s head,” this cheese is semi-hard and known for being scraped into rosette shapes with a girolle cutter.
Tilsiter: Originally from Tilsit in East Prussia, it’s now a popular cheese in Switzerland, known for its pungent aroma and flavour, ranging from mild to strong.
U
Umami: Umami, a Japanese term meaning “pleasant, savoury taste,” is recognised as one of the five basic tastes, alongside sweet, sour, bitter, and salty. It is often described as a meaty, savoury deliciousness that deepens the flavour. Umami is experienced through taste receptors that typically respond to glutamates and nucleotides, which are widely present in foods such as broths, cooked meats, aged cheeses, cured meats, tomatoes, and mushrooms.
V
Veining: The process of introducing mould into cheeses, like blue cheese, to create distinctive blue or green veins. This is achieved by piercing the cheese with needles, allowing air and mould to penetrate.
Vacherin Fribourgeois: A semi-soft cheese with a smooth, creamy texture and a slightly acidic, resiny flavour. It’s often used in fondue.
W
Whey: The liquid remaining after milk has been curdled and strained. While often a by-product, whey can also be used in making other dairy products or as animal feed.
Washed Rind: These are repeatedly washed with a solution (often salt water, wine, brandy, or bacterial culture) during ageing. This process develops a sticky, often stinky, but flavorful rind. Examples include Taleggio and Epoisses.
Waxed Rinds: Some cheeses are coated in wax to prevent the cheese from drying out and to protect it from unwanted moulds while ageing. The wax is not edible. Examples include Gouda and Edam.
X
Xanthan Gum: A food additive used occasionally in cheese making as a stabiliser or thickener. It can help maintain the desired texture in some processed cheeses.
Y
Yeast: While not a common ingredient in most cheeses, some speciality cheeses may use yeast during the aging process to develop unique flavours and textures
