You can confidently walk into a cheese shop if you’re armed with just a little bit of essential cheese knowledge. Below is a list of the most frequently used terms heard in a cheese shop.
1. Milk Type
Photo by Jennifer Meier
Milk Type refers to the type of milk used to make the cheese; typically either cow, sheep, or goat. Some cheeses are made from a combination of the three. There is one cheese, Buffalo Mozzarella, that is made from the milk of buffalo. Each type of milk has a different flavor. In very general terms, cow’s milk can be described as earthy, sheep’s milk as fruity and nutty, and goat’s milk as tangy and grassy.
2. Artisanal
This term refers to cheese that is handmade, rather than mass-produced in a factory.3. Bloomy Rind
Photo by Jennifer Meier
If the outside of a cheese is white and almost fuzzy, it has a bloomy rind. Cheeses like Brie and Triple Cremes have bloomy rinds.
4. Washed Rind
Photo by Jennifer Meier
If the outside of a cheese has an orange or reddish hue, it is a sure sign of a washed rind. The exterior of the cheese is washed in brine or alcohol, softening the cheese and giving it a strong, stinky aroma.
5. Natural Rind
Getty Images
When some types of cheese age, such as Parmigiano-Reggiano,the surface of the cheese naturally hardens from being exposed to air. Over time a thin layer of mold creates a natural rind. Cheeses with natural rinds are sometimes rubbed down with oil, encased with cloth, or covered with foil.
6. Raw Milk
Raw milk refers to milk that has not been pasteurized. In the United States, cheese made from raw milk must be aged at least 60 days before being sold. This law was put in place by the Food and Drug Administration to protect people from harmful bacteria that might exist in raw milk. The FDA believes that after 60 days, any harmful bacteria in raw milk will cease to exist. There are opponents of this law in the cheese industry who believe that pasteurizing milk kills all nuances of flavor in cheese.7. Blue Cheese
Getty Images
A style of cheese that always has blue and/or green veins of mold running through it. The flavor ranges from sweet and salty to pungent.
8. Triple Creme
Photo by Jennifer Meier
A style of cheese made with the addition of extra cream, bringing the milk fat content up to at least 75%. Triple Creme cheeses have a whipped texture similar to soft butter. The flavor is buttery, salty and typically mild.
9. Double Creme
Photo by Jennifer Meier
A double creme cheese is a step below a Triple Creme in terms of richness and milk fat content. The most well-known example of a double creme is Brie. The texture is gooey and runny. The flavor can be mild, or strong and aromatic.
10. Aged Cheese
Photo by Jennifer Meier
This type of cheese has a hard, crumbly texture. Aged can refer to a cheese that has been aged for several months, or several years or more.
