Aging - is the process where the cheese sits in a controlled temp./humidity room, and the flavor
develops as the ammonia and CO2 are released in the presence of oxygen.
During this time the moisture content reduces. This can take anywhere from 3
weeks to numberous years.
Artisanal Cheese - Cheeses that are styled for a specific flavor profile, made in smaller batches.
Blooming Rind - edible rind developed by spraying a mold bacterium such as penicillum
candidum. Ex. Brie
Blue- Veined - cheese injected with bacteria that grows within and gives distinct characteristics to
these cheeses. Ex. Gorgonzola, roquefort
Cream -(single,double,triple) - class of cheese identified by butterfat content. Single 50%,
Double 60%, Triple 72-75%. Triple cream cheeses flavor is maximized at room
temperature, not chilled. Ex.triple = St. Andre, double = boursin, single =
cream cheese.
Fresh Cheese - like ricotta, goat chevre, and feta that are not aged very long.
Hard Cheese- pressed cheese aged for at least a year, has reduced moisture. Ex. Reggiano
Parmesan
Pasteurized - cheese made with pasteurized milk, destroying harmful bacteria.
Semi Hard - pressed and aged less than a year. Ex. Jarlsberg
Semi Soft - cheese that has moisture pressed out, can be sliced. Ex. Monterey Jack
Soft Cheese - cheese that has moisture retained or pressed into it. Ex. Ricotta
Surface Ripened (soft) - cheese that ages from the outside in, at full ripeness it is on the verge
of being runny. Ex. Brie
Wash Ripened - is in reference to cheeses that are washed in wines, or ciders that impart flavor
characteristics during the maturation phase. Ex. Port Salut