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How to Serve Cheese

Serving a variety of cheeses before dinner, after dinner, or as horsdoeuvres, makes an elegant and tasty snack. With very little preparation, a chees...More

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Common Cheese Terms and Definitions

Submitted by Resident Cheesemonger

Acidulous: A word that is used to describe the pleasant bit of tanginess of a fresh cheese.
Affineur: An affineur is someone who looks after the aging of cheese.
Artisanal Cheese: The term artisanal cheese refers to cheese that's made primarily by hand, with as little mechanization as possible. Artisanal cheese is generally made in small batches and is designed to be a gourmet cheese, showing off the superior level to which the art of cheese making may aspire.
Bloomy Rind: Bloomy rind describes the type of edible semisoft rind you find on cheeses like brie and camembert. It's accomplished by exposing the cheese to the mold, Penicillium candidum and lets the cheese ripen from the outside in.
Cheesemonger: A cheesemonger is someone who sells cheese. Traditionally it's someone at the cheese shop who is very knowledgeable about cheese and can advise you on the right cheese for each occasion.
Chevre: Chevre, which is the French word for goat, refers to any cheese made from goat's milk.
Coagulation: Coagulation is one step of cheese making in which milk is separated into curd and whey.
Cooked: Some hard cheeses are cooked to reduce the amount of moisture allowed in. It is only the curd which is heated to "cook" the cheese.
Curd: In the process of making cheese, milk coagulates, meaning it separates into two substances. Curd is the semisolid portion from which cheese is made. The watery liquid is whey.
Draining: Draining is the process by which whey is drained out, leaving just milk solids behind, before the cheese is pressed.
Lactose: Lactose is the form of sugar that naturally occurs in milk. The longer a cheese is ripened, the less lactose it contains.
Ripening: Ripening is the process by which cheese is aged and gives the cheese its distinctive taste and texture. The factors which affect the final characteristics of the cheese include temperature, humidity, and length of time.
Unripened: Unripened cheese is cut and packaged just after the whey is drained away. It is never ripened.
Whey: In the process of making cheese, milk coagulates, meaning it separates into two substances. Curd is the semisolid portion from which cheese is made. The watery liquid is whey.

Ralph D.C. said: (2009-08-17)

fantastic!!!! very expressive!!!! =))

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